What's your next Meat Project?
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cdavis Grimpuppy
I found this recipe one day a few years ago:
4lb venison/elk roast
1 cup kosher salt
1 cup white sugar
2 tbsp McCormick Pickling spice
1/2 cup dark brown sugar
1/4 cup honey
1 gallon waterBring everything but the meat to a boil, then let it cool.
Ass 8 tsp pink salt #2 mix and add the meat in a covered plastic tub, be sure the meat is submerged all the way. I usually just put a plate on top of the meat. After 72 hours, take the meat out and rinse well and dry.1.5 tbsp of black peppercorns, 1.5 tbsp coriander seeds, heat them in a pan just until they smoke, then grind them in a coffee grinder.
Then smoke it between 200°-225° until internal temp is 150°. I like to let it cool down before eating, I also will slice some super thin and leave some whole so I can make hash.
I know there are tons of other recipes out there but this one I found and we are happy with it.
HerbcoFood thank you sir for sharing this. It looks simple enough for me to give it a try.
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ND Mike said in What's your next Meat Project?:
Dr_Pain hahahaha! These things are cheap. They are like $3. I bought 2 just to have a spare.
She monitors every box that comes in and told me NOT A SINGLE BOX… so I get the deliveries at my office ROLF!!!
Dr_Pain that’s awesome!
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cdavis it works well.
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HerbcoFood thank you sir for sharing this. It looks simple enough for me to give it a try.
cdavis It’s super easy, all you need is time!
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cdavis It’s super easy, all you need is time!
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cdavis Grimpuppy
I found this recipe one day a few years ago:
4lb venison/elk roast
1 cup kosher salt
1 cup white sugar
2 tbsp McCormick Pickling spice
1/2 cup dark brown sugar
1/4 cup honey
1 gallon waterBring everything but the meat to a boil, then let it cool.
Ass 8 tsp pink salt #2 mix and add the meat in a covered plastic tub, be sure the meat is submerged all the way. I usually just put a plate on top of the meat. After 72 hours, take the meat out and rinse well and dry.1.5 tbsp of black peppercorns, 1.5 tbsp coriander seeds, heat them in a pan just until they smoke, then grind them in a coffee grinder.
Then smoke it between 200°-225° until internal temp is 150°. I like to let it cool down before eating, I also will slice some super thin and leave some whole so I can make hash.
I know there are tons of other recipes out there but this one I found and we are happy with it.
HerbcoFood thanks, will definitely be giving it a try.
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bocephus said in What's your next Meat Project?:
Grimpuppy Nice polish, I am going to make some when I find some cheap pork butts.
What’s going on here? As of a few minutes ago. Guess where I’m going.
PapaSop our Sam’s was down to $1.69 a lb last week. I haven’t seen 99 cents in about 9 months.
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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.
ND Mike Looks good, may have to order the spoon next time I put an order in.
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cdavis Grimpuppy
I found this recipe one day a few years ago:
4lb venison/elk roast
1 cup kosher salt
1 cup white sugar
2 tbsp McCormick Pickling spice
1/2 cup dark brown sugar
1/4 cup honey
1 gallon waterBring everything but the meat to a boil, then let it cool.
Ass 8 tsp pink salt #2 mix and add the meat in a covered plastic tub, be sure the meat is submerged all the way. I usually just put a plate on top of the meat. After 72 hours, take the meat out and rinse well and dry.1.5 tbsp of black peppercorns, 1.5 tbsp coriander seeds, heat them in a pan just until they smoke, then grind them in a coffee grinder.
Then smoke it between 200°-225° until internal temp is 150°. I like to let it cool down before eating, I also will slice some super thin and leave some whole so I can make hash.
I know there are tons of other recipes out there but this one I found and we are happy with it.
HerbcoFood said in What's your next Meat Project?:
cdavis Grimpuppy
I found this recipe one day a few years ago:
4lb venison/elk roast
1 cup kosher salt
1 cup white sugar
2 tbsp McCormick Pickling spice
1/2 cup dark brown sugar
1/4 cup honey
1 gallon waterBring everything but the meat to a boil, then let it cool.
A*s 8 tsp pink salt #2 mix and add the meat in a covered plastic tub, be sure the meat is submerged all the way. I usually just put a plate on top of the meat. After 72 hours, take the meat out and rinse well and dry.1.5 tbsp of black peppercorns, 1.5 tbsp coriander seeds, heat them in a pan just until they smoke, then grind them in a coffee grinder.
Then smoke it between 200°-225° until internal temp is 150°. I like to let it cool down before eating, I also will slice some super thin and leave some whole so I can make hash.
I know there are tons of other recipes out there but this one I found and we are happy with it.
I lost track in the thread, but is this your pastrami recipe?
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HerbcoFood said in What's your next Meat Project?:
cdavis Grimpuppy
I found this recipe one day a few years ago:
4lb venison/elk roast
1 cup kosher salt
1 cup white sugar
2 tbsp McCormick Pickling spice
1/2 cup dark brown sugar
1/4 cup honey
1 gallon waterBring everything but the meat to a boil, then let it cool.
A*s 8 tsp pink salt #2 mix and add the meat in a covered plastic tub, be sure the meat is submerged all the way. I usually just put a plate on top of the meat. After 72 hours, take the meat out and rinse well and dry.1.5 tbsp of black peppercorns, 1.5 tbsp coriander seeds, heat them in a pan just until they smoke, then grind them in a coffee grinder.
Then smoke it between 200°-225° until internal temp is 150°. I like to let it cool down before eating, I also will slice some super thin and leave some whole so I can make hash.
I know there are tons of other recipes out there but this one I found and we are happy with it.
I lost track in the thread, but is this your pastrami recipe?
Ridley Acres That I use for venison.
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cdavis Grimpuppy
I found this recipe one day a few years ago:
4lb venison/elk roast
1 cup kosher salt
1 cup white sugar
2 tbsp McCormick Pickling spice
1/2 cup dark brown sugar
1/4 cup honey
1 gallon waterBring everything but the meat to a boil, then let it cool.
Ass 8 tsp pink salt #2 mix and add the meat in a covered plastic tub, be sure the meat is submerged all the way. I usually just put a plate on top of the meat. After 72 hours, take the meat out and rinse well and dry.1.5 tbsp of black peppercorns, 1.5 tbsp coriander seeds, heat them in a pan just until they smoke, then grind them in a coffee grinder.
Then smoke it between 200°-225° until internal temp is 150°. I like to let it cool down before eating, I also will slice some super thin and leave some whole so I can make hash.
I know there are tons of other recipes out there but this one I found and we are happy with it.
HerbcoFood if you were to use beef, what cut is preferred? Brisket Would be my first guess?
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HerbcoFood if you were to use beef, what cut is preferred? Brisket Would be my first guess?
Grimpuppy A brisket flat is what is traditional, I have found a recipe I want to use for chuck roast. I found that recipe on Pinterest. When I am doing recipe research I tend to look at multiple recipes on Pinterest to get an idea, pick one and maybe change up a few things on it.
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https://www.waltonsinc.com/plastic-hamburger-paddle should be added everyones next order, it is so ridiculously convenient when making sausage
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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https://www.waltonsinc.com/plastic-hamburger-paddle should be added everyones next order, it is so ridiculously convenient when making sausage
Jonathon In the product description you should say, “This tool is Alton Brown approved as it serves more than one purpose so it’s allowed in my kitchen. It is meant to be used for shape and portion out ground meat from the meat case. However, it can also be used to scoop large amounts of rice and custom mix your toppings into ice cream.”
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https://www.waltonsinc.com/plastic-hamburger-paddle should be added everyones next order, it is so ridiculously convenient when making sausage
Jonathon It will be on my next order.
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https://www.waltonsinc.com/plastic-hamburger-paddle should be added everyones next order, it is so ridiculously convenient when making sausage
Jonathon said in What's your next Meat Project?:
https://www.waltonsinc.com/plastic-hamburger-paddle should be added everyones next order, it is so ridiculously convenient when making sausage
STOP IT!!! ND Mike and now you LOL!!! It is in my cart (actually 2 of them), now I need to find other stuff to put in the cart. Any suggestions??
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Jonathon said in What's your next Meat Project?:
https://www.waltonsinc.com/plastic-hamburger-paddle should be added everyones next order, it is so ridiculously convenient when making sausage
STOP IT!!! ND Mike and now you LOL!!! It is in my cart (actually 2 of them), now I need to find other stuff to put in the cart. Any suggestions??
Dr_Pain hahahahaha! So much Walton’s stuff!
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https://www.waltonsinc.com/plastic-hamburger-paddle should be added everyones next order, it is so ridiculously convenient when making sausage
Jonathon for sure. Handy little tool!
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ND Mike said in What's your next Meat Project?:
Dr_Pain hahahahaha! So much Walton’s stuff!
Stop laughing at me Mike… and tell me what else I should put in my cart. I need to raise the amount to $300+ so I can get a free hat since neither Jonathon or Austin offered to retroactively gift me one from the slicer I just bought (I could still kick myself). I want to sport one just like my brother Jon, you know!
Tremblay in name and in swag!!!
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