What's your next Meat Project?
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Dr_Pain For those that don’t know I stole some of his crypto and kept it hostage until he sent me receipts for him buying the slicer. Or something funnier, sorry, I was watching hunting videos all day yesterday in anticipation of the Governors Hunt I am lucky enough to go to this upcoming weekend and the Rifle that I am picking up tonight. That Rifle will feature HEAVILY in what I am going to be talking about, Brett even made the joke that we shouldn’t even bother having someone else on the next podcast cause all I will talk about will be winning that gun. I have been trying to win a gun for the past 8 years, so this is a big moment for me!
Jonathon I know that you will put it to good use as much as time allows
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Ridley Acres said in What's your next Meat Project?:
Dr_Pain I’m hoping to be getting some dry cure books and equip for Christmas, the anticipation is killing me
You have your meat locker ready yet??
Dr_Pain said in What's your next Meat Project?:
Ridley Acres said in What's your next Meat Project?:
Dr_Pain I’m hoping to be getting some dry cure books and equip for Christmas, the anticipation is killing me
You have your meat locker ready yet??
I do not yet have a dedicated meat locker yet, but we do have a spare fridge in the basement we use for our weekly milk supply and other extra dairy products/condiments we don’t use daily. I will likely use the upper quarter of the fridge in the meanwhile.
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Jonathon said in What's your next Meat Project?:
Dr_Pain For those that don’t know I stole some of his crypto and kept it hostage until he sent me receipts for him buying the slicer.
Don’t need to steal my crypto, we can just trade some jerky (and other experiments you have) for salami and salumi
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Jonathon said in What's your next Meat Project?:
Dr_Pain For those that don’t know I stole some of his crypto and kept it hostage until he sent me receipts for him buying the slicer.
Don’t need to steal my crypto, we can just trade some jerky (and other experiments you have) for salami and salumi
Dr_Pain - MAN THAT LOOKS GREAT!
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Surg said in What's your next Meat Project?:
Dr_Pain beautiful 🤩
lkrfletcher said in What's your next Meat Project?:
Dr_Pain - MAN THAT LOOKS GREAT!
Thanks! I attended a gemstone presentation yesterday and they had a charcuterie board and let me tell you I was very disappointed in their salami. Great tasting but definitely not the same mouth feel. Mine melts in your mouth. Theirs was a little chewy. The Cappicolla I made is outstanding. Next time I am making a bigger one (and will tweak the spice level a bit)
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Surg said in What's your next Meat Project?:
Dr_Pain beautiful 🤩
lkrfletcher said in What's your next Meat Project?:
Dr_Pain - MAN THAT LOOKS GREAT!
Thanks! I attended a gemstone presentation yesterday and they had a charcuterie board and let me tell you I was very disappointed in their salami. Great tasting but definitely not the same mouth feel. Mine melts in your mouth. Theirs was a little chewy. The Cappicolla I made is outstanding. Next time I am making a bigger one (and will tweak the spice level a bit)
Just made 5 lbs of Dixie pork sausage and 3 lbs of Holly. I made all of it into 1/4 lb hand patties and flash froze them on a cooking sheet before vacuum packing them. This should take care of breakfast for awhile. I really like the Dixie seasoning, it was for breakfast this morning.
“You never really die until you end up on the wall at a Cracker Barrel”
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Just made 5 lbs of Dixie pork sausage and 3 lbs of Holly. I made all of it into 1/4 lb hand patties and flash froze them on a cooking sheet before vacuum packing them. This should take care of breakfast for awhile. I really like the Dixie seasoning, it was for breakfast this morning.
GWG8541 looking good
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Just finished slicing 6 lbs of chicken for dog treats. Does that count
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Just made 5 lbs of Dixie pork sausage and 3 lbs of Holly. I made all of it into 1/4 lb hand patties and flash froze them on a cooking sheet before vacuum packing them. This should take care of breakfast for awhile. I really like the Dixie seasoning, it was for breakfast this morning.
GWG8541 how is the Holly is it hot
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Just made 5 lbs of Dixie pork sausage and 3 lbs of Holly. I made all of it into 1/4 lb hand patties and flash froze them on a cooking sheet before vacuum packing them. This should take care of breakfast for awhile. I really like the Dixie seasoning, it was for breakfast this morning.
GWG8541 by the way good job on the sausage
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cdavis not hot at all and another mild flavor. In fact, I added some ground Chipotle peppers I smoked last batch to give it a little kick.
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samspade I say yes, since I like dogs better than some people.
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cdavis not hot at all and another mild flavor. In fact, I added some ground Chipotle peppers I smoked last batch to give it a little kick.
GWG8541 so what would be your first choice. Holly or Dixie
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cdavis hard call, they are both good in their own way. Holly is more traditional breakfast sausage flavor. I really liked the taste of the Dixie today and lean toward that. Im going to fry one of each for the wife and do a blind taste test with her. Which ever one she picks will be my regular go to. The Southern style is another good one and has a little kick.
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cdavis one more thing to consider, if you do not care for Sage, then Dixie is definitely the way to go. Holly and Southern both have a medium Sage in them. I do not mind sage, but the wife is not a fan.
“You never really die until you end up on the wall at a Cracker Barrel”
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cdavis one more thing to consider, if you do not care for Sage, then Dixie is definitely the way to go. Holly and Southern both have a medium Sage in them. I do not mind sage, but the wife is not a fan.
GWG8541 thanks for the info and let me know how the taste test goes
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Just made 5 lbs of Dixie pork sausage and 3 lbs of Holly. I made all of it into 1/4 lb hand patties and flash froze them on a cooking sheet before vacuum packing them. This should take care of breakfast for awhile. I really like the Dixie seasoning, it was for breakfast this morning.
GWG8541 breakfast sausage is pretty good. Here in Bismarck and surrounding areas, in the Mom and Pop cafes, the breakfast patties have a ton of garlic in them.
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Pork belly projects. Doing some Char Siu, some Cantonese style, and of course some bacon. Now time to let marinate and cure. Just like Tom Petty sang The waaaiting is the hardest part.
“A smooth sea never made a skilled sailor.”
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GWG8541 breakfast sausage is pretty good. Here in Bismarck and surrounding areas, in the Mom and Pop cafes, the breakfast patties have a ton of garlic in them.
ND Mike I have been know to add a little extra to mine also. Is there really such thing as too much garlic.
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Pork belly projects. Doing some Char Siu, some Cantonese style, and of course some bacon. Now time to let marinate and cure. Just like Tom Petty sang The waaaiting is the hardest part.
Surg yeah man. Diversity in pork bellies. Love it.
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