What's your next Meat Project?
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Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.RON PARRISH said in What's your next Meat Project?:
Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.Holy Cow Ron!!! That looks flipping delicious
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RON PARRISH said in What's your next Meat Project?:
Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.Holy Cow Ron!!! That looks flipping delicious
Dr_Pain They are really good! I added high temp ghost pepper cheese in them. Spicy but not over bearing. Might be my new favorite!
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Was debating the Mandarin teriyaki. Was thinking I would do half a batch for the fam and add some high temp ghost pepper cheese for a sweet and spicy kick for myself and friends. Anybody have opinions of the mandarin teriyaki.
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Surg I inject my loin roasts then sous vide them to 130 degrees and finish them either on the grill or oven to 140 to 150 degrees. The chops I would brine
and seal in a bag if you are looking for something like a ham chop. Got to let them sit for at least 6 or seven days then rinse them a couple of times and give them a light smoke, then grill.Brined some per your suggestion. Came out great. A bit salty but perfect on a sandwich. Thanks.
“A smooth sea never made a skilled sailor.”
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Brined some per your suggestion. Came out great. A bit salty but perfect on a sandwich. Thanks.
Surg Nice looking hunk of ham, I’m thinking about an omelet now.
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Brined some per your suggestion. Came out great. A bit salty but perfect on a sandwich. Thanks.
Surg Looks good, you may have to play with your brine or try soaking them in a warm water rinse prior to cooking to rid the saltiness
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RON PARRISH said in What's your next Meat Project?:
Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.Holy Cow Ron!!! That looks flipping delicious
Dr_Pain these are one of my favorite seasonings. Love em.
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Snack sticks with lava jack cheese and polish sausage with cheddar.
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Grimpuppy Nice polish, I am going to make some when I find some cheap pork butts.
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Grimpuppy those are gonna be goos!
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I am auditing my freezer as I really need to clean it out to make room. So 8lbs of axis roast is thawing so I can make some smoked pastrami. I will be smoking it Sunday afternoon. So the great thaw begins…
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I am auditing my freezer as I really need to clean it out to make room. So 8lbs of axis roast is thawing so I can make some smoked pastrami. I will be smoking it Sunday afternoon. So the great thaw begins…
HerbcoFood Very Nice - Send Pic’s please
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I am auditing my freezer as I really need to clean it out to make room. So 8lbs of axis roast is thawing so I can make some smoked pastrami. I will be smoking it Sunday afternoon. So the great thaw begins…
HerbcoFood said in What's your next Meat Project?:
I am auditing my freezer as I really need to clean it out to make room. So 8lbs of axis roast is thawing so I can make some smoked pastrami. I will be smoking it Sunday afternoon. So the great thaw begins…
First off… auditing? I will definitely have to use that the next time I keep the freezer open for too long and the wife complains about it. “Honey, I am doing an audit!”
I am with lkrfletcher, we need to see pics of that pastrami
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HerbcoFood said in What's your next Meat Project?:
I am auditing my freezer as I really need to clean it out to make room. So 8lbs of axis roast is thawing so I can make some smoked pastrami. I will be smoking it Sunday afternoon. So the great thaw begins…
First off… auditing? I will definitely have to use that the next time I keep the freezer open for too long and the wife complains about it. “Honey, I am doing an audit!”
I am with lkrfletcher, we need to see pics of that pastrami
Dr_Pain Sounds professional I know.
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I am auditing my freezer as I really need to clean it out to make room. So 8lbs of axis roast is thawing so I can make some smoked pastrami. I will be smoking it Sunday afternoon. So the great thaw begins…
HerbcoFood I love pastrami! Can you do a walk through on the process? I would love to make some.
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Had some left over Willies that we put in 1 lb bags last February because we were rushed for time. That we’d it out and stuffed it today. It had sure gel in it. I added about 1 cup of water and hand mixed again until it had good stickiness to it. It worked out well. Took it to 135 in the smoker then put it in a hot water bath in the electric roaster pan. That is a game changer!!!
This meat spoon from Walton’s is awesome for loading up the stuffer! Works well to keep your hands clean.
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