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  5. What's your next Meat Project?

What's your next Meat Project?

Scheduled Pinned Locked Moved Meat Processing
bowl chopper
1.0k Posts 50 Posters 94.0k Views 42 Watching
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  • processheadP processhead

    Good luck with the move to the new place Dr_Pain . Will the new home be on terra-firma or are you going to be up on piers for when the next big one hits?

    Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain
    Sous Vide Dry Cured Sausage Traeger Team Blue
    wrote on last edited by
    #330

    processhead Is there such a thing as terra-firma in sound Louisiana (about 20 miles from the coast). I think my new land is 32ft above seat level so that makes me king of the hill LOL!!

    Seriously the house will be brock on slab, definitely not on piers

    1 Reply Last reply
    0
    • Dr_PainD Dr_Pain

      Ridley Acres I love the cartoon but still wrong.

      A river by definition is a water way which shed in bigger tributaries to end in the ocean

      A bayou by definition is a tidal river which actually run down towards the ocean but also flows backwards with tidal rises. They use to be called byway (2 ways) but they got bastardized because of the lack of written language in the colonial days that they became bayous

      C Offline
      C Offline
      calldoctoday
      Team Blue Power User Regular Contributors
      wrote on last edited by
      #331

      Dr_Pain Gee, I thought it was how I got Bayou in the deep south when traveling up & down the waterway.

      Dr_PainD 1 Reply Last reply
      0
      • C calldoctoday

        Dr_Pain Gee, I thought it was how I got Bayou in the deep south when traveling up & down the waterway.

        Dr_PainD Offline
        Dr_PainD Offline
        Dr_Pain
        Sous Vide Dry Cured Sausage Traeger Team Blue
        wrote on last edited by
        #332

        calldoctoday HAHAHA! I actually thought it was because the river “passed ba-you house”. That way I could take my pirogue and get down when I get to yall’s house. Imma make the groceries but I’ll need your help to save 'em

        1 Reply Last reply
        1
        • C Offline
          C Offline
          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #333

          Except for when I got to go to all you all’s house & then I got to graduate up a bit.

          Dr_PainD 1 Reply Last reply
          0
          • C calldoctoday

            Except for when I got to go to all you all’s house & then I got to graduate up a bit.

            Dr_PainD Offline
            Dr_PainD Offline
            Dr_Pain
            Sous Vide Dry Cured Sausage Traeger Team Blue
            wrote on last edited by
            #334

            calldoctoday said in What's your next Meat Project?:

            Except for when I got to go to all you all’s house & then I got to graduate up a bit.

            LOL!!! Mais dats a good one, ya sha!

            1 Reply Last reply
            1
            • Dr_PainD Dr_Pain

              Ridley Acres I love the cartoon but still wrong.

              A river by definition is a water way which shed in bigger tributaries to end in the ocean

              A bayou by definition is a tidal river which actually run down towards the ocean but also flows backwards with tidal rises. They use to be called byway (2 ways) but they got bastardized because of the lack of written language in the colonial days that they became bayous

              cdavisC Offline
              cdavisC Offline
              cdavis
              Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
              wrote on last edited by
              #335

              Dr_Pain and now we know. Thanks

              1 Reply Last reply
              0
              • Ridley AcresR Offline
                Ridley AcresR Offline
                Ridley Acres
                Regular Contributors
                wrote on last edited by
                #336

                I could listen to them folk talk all day long.

                Dr_PainD 1 Reply Last reply
                0
                • Ridley AcresR Ridley Acres

                  I could listen to them folk talk all day long.

                  Dr_PainD Offline
                  Dr_PainD Offline
                  Dr_Pain
                  Sous Vide Dry Cured Sausage Traeger Team Blue
                  wrote on last edited by
                  #337

                  Ridley Acres I think you hit the nail on the head when you said listen. I moved to Louisiana 26 years ago and I still can’t understand some of them, but I do enjoy listening to them because they are so entertaining

                  Ridley AcresR 1 Reply Last reply
                  0
                  • Dr_PainD Dr_Pain

                    Ridley Acres I think you hit the nail on the head when you said listen. I moved to Louisiana 26 years ago and I still can’t understand some of them, but I do enjoy listening to them because they are so entertaining

                    Ridley AcresR Offline
                    Ridley AcresR Offline
                    Ridley Acres
                    Regular Contributors
                    wrote on last edited by
                    #338

                    Dr_Pain I have the same feelings toward Patois/Jamaican Creole

                    Dr_PainD 1 Reply Last reply
                    0
                    • Ridley AcresR Ridley Acres

                      Dr_Pain I have the same feelings toward Patois/Jamaican Creole

                      Dr_PainD Offline
                      Dr_PainD Offline
                      Dr_Pain
                      Sous Vide Dry Cured Sausage Traeger Team Blue
                      wrote on last edited by
                      #339

                      Ridley Acres Because I am French I am definitely attracted to creole, patois or any variance from West Africa or Dominican Republic. I can only do it for a little while because my brain starts cramping because I try so hard to understand

                      1 Reply Last reply
                      0
                      • PivodogP Offline
                        PivodogP Offline
                        Pivodog
                        wrote on last edited by
                        #340

                        Today 1Kg of Chile Relleno Sausage!
                        IMG_20211031_165119.jpg IMG_20211030_121021.jpg

                        cdavisC lkrfletcherL 2 Replies Last reply
                        7
                        • samspadeS Offline
                          samspadeS Offline
                          samspade
                          Team Orange Masterbuilt Sous Vide Team Blue Power User
                          wrote on last edited by
                          #341

                          Looking good

                          1 Reply Last reply
                          0
                          • SurgS Offline
                            SurgS Offline
                            Surg
                            Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                            wrote on last edited by
                            #342

                            FD1DA679-8462-4496-AA96-6E96D1ABA668.jpeg
                            About to grind out the meat for 5 pounds of habanero barbecue and 10 pounds of mandarin teriyaki snack sticks. Every time I prep for this kind of thing with the saran wrap I can’t help but feel like Dexter.

                            “A smooth sea never made a skilled sailor.”

                            johnsbrewhouseJ 1 Reply Last reply
                            3
                            • SurgS Surg

                              FD1DA679-8462-4496-AA96-6E96D1ABA668.jpeg
                              About to grind out the meat for 5 pounds of habanero barbecue and 10 pounds of mandarin teriyaki snack sticks. Every time I prep for this kind of thing with the saran wrap I can’t help but feel like Dexter.

                              johnsbrewhouseJ Offline
                              johnsbrewhouseJ Offline
                              johnsbrewhouse
                              Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                              wrote on last edited by
                              #343

                              Surg That’s the training you have had, it’s got to be sterile.

                              1 Reply Last reply
                              2
                              • samspadeS Offline
                                samspadeS Offline
                                samspade
                                Team Orange Masterbuilt Sous Vide Team Blue Power User
                                wrote on last edited by
                                #344

                                I get the same feeling. We were watching a Dexter marathon while I was making jerky. Had the entire kitchen island wrapped. Boy clean up was a breeze

                                1 Reply Last reply
                                1
                                • GrimpuppyG Offline
                                  GrimpuppyG Offline
                                  Grimpuppy
                                  Team Blue Military Veterans Power User Regular Contributors
                                  wrote on last edited by
                                  #345

                                  Smoking some cheese tonight

                                  C6837C45-2F8F-4C50-930A-6F646D087738.jpeg

                                  craigriceC GWG8541G cdavisC lkrfletcherL 4 Replies Last reply
                                  6
                                  • GrimpuppyG Grimpuppy

                                    Smoking some cheese tonight

                                    C6837C45-2F8F-4C50-930A-6F646D087738.jpeg

                                    craigriceC Offline
                                    craigriceC Offline
                                    craigrice
                                    Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                    wrote on last edited by
                                    #346

                                    Grimpuppy that is a good looking batch is it colby jack ?

                                    1 Reply Last reply
                                    1
                                    • GrimpuppyG Grimpuppy

                                      Smoking some cheese tonight

                                      C6837C45-2F8F-4C50-930A-6F646D087738.jpeg

                                      GWG8541G Offline
                                      GWG8541G Offline
                                      GWG8541
                                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                      wrote on last edited by
                                      #347

                                      Grimpuppy thats going to be tasty stuff.

                                      “You never really die until you end up on the wall at a Cracker Barrel”

                                      1 Reply Last reply
                                      1
                                      • PivodogP Offline
                                        PivodogP Offline
                                        Pivodog
                                        wrote on last edited by
                                        #348

                                        Just finished smoking some Canadian Bacon!
                                        IMG_20211107_182642.jpg

                                        cdavisC B 2 Replies Last reply
                                        5
                                        • Dr_PainD Offline
                                          Dr_PainD Offline
                                          Dr_Pain
                                          Sous Vide Dry Cured Sausage Traeger Team Blue
                                          wrote on last edited by Dr_Pain
                                          #349

                                          64741B66-8D33-4565-B4EC-ECACC3F47DB3.jpeg

                                          Emptied the meat locker tonight and portioned my salamis. Check my vacuum sealer hacks I’ll be posting for some interesting experiments

                                          And obviously putting my 10” Walton slicer that Jonathon ”made me” buy through its pace

                                          PivodogP Ridley AcresR lkrfletcherL 3 Replies Last reply
                                          5

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