Post your Meat P0rn!!
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Dug410 - My favorite part of an ELK is the tenderloins. Simply incredible.
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Made some spatchcock chicken a while back and the wings were left overs. I ended freezing them and last night pulled them out and fried them to IT 175F and glazed them with some BBQ sauce. WOW!!Dr_Pain great looking wings.
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Dug410 - My favorite part of an ELK is the tenderloins. Simply incredible.
lkrfletcher They are the best, I have saved some for my hunting party.
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Made some spatchcock chicken a while back and the wings were left overs. I ended freezing them and last night pulled them out and fried them to IT 175F and glazed them with some BBQ sauce. WOW!!Dr_Pain now I want some wings. They look great
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Homemade French bread and some Hot Links and made good olβ Hot link poboys
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Dr_Pain Nice!
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Dr_Pain man, that looks so good, my mouth is watering looking at the pic. Thanks for sharing.
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Dr_Pain I could also go for that. Great looking bread and links. Looks like another successful project
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My evening project was to harvest this lonzino (Canadian bacon) from the meat locker
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Dr_Pain that looks really good!
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Man all this meat porn is making me wanna break out the mixer,grinder,and stuffer
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Dr_Pain nice looking CB. Is that a mold from the curing chamber?
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YooperDog said in Post your Meat P0rn!!:
Dr_Pain nice looking CB. Is that a mold from the curing chamber?
It is a beneficial mold which I apply to prevent the nasty mold from growing. It is called penecilium nalgiovense
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Dr_Pain - Looks good
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Dr_Pain Youve got a lot of interesting projects! That Lonzino (ball) looks awesome!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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YooperDog said in Post your Meat P0rn!!:
Dr_Pain nice looking CB. Is that a mold from the curing chamber?
It is a beneficial mold which I apply to prevent the nasty mold from growing. It is called penecilium nalgiovense
Dr_Pain I am going to come steal the contents of this fridge!
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Jonathon said in Post your Meat P0rn!!:
Dr_Pain Youve got a lot of interesting projects! That Lonzino (ball) looks awesome!
The lonzino (ball) as you describe it is actually a spicy cappicola. A little experiment. Normally I use the whole coppa muscle but for some reason our local butchers went from true butchers to repackers, so they donβt get whole primals. Since the Coppa muscle is found in part in the Boston Butt, I just dissected it from it, seasoned and cured it and now aging it
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