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  5. Snack sticks for mutton

Snack sticks for mutton

Scheduled Pinned Locked Moved Meat Processing
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  • processheadP processhead

    For all the bad press that mutton gets, I am a big fan of lamb.
    Almost as if they are two different species in terms of flavor.

    B Offline
    B Offline
    bocephus
    Team Orange Power User Canning Masterbuilt Veteran
    wrote on last edited by
    #19

    processhead I used to go to the state fair and get a lamb burger, I thought it was very good.

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    • processheadP processhead

      For all the bad press that mutton gets, I am a big fan of lamb.
      Almost as if they are two different species in terms of flavor.

      mrobisrM Offline
      mrobisrM Offline
      mrobisr
      Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
      wrote on last edited by
      #20

      processhead I have hair sheep and I think the lanolin taste is even less pronounced than the wool type, but I have never did a blind taste test either.

      marzig20M 1 Reply Last reply
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      • marzig20M marzig20

        Seriously though, I’m kidding… After watching the “Dirty Jobs” segment that Mike Rowe did on sheep, I was seriously impressed with the work that these ranchers do with very little praise for their efforts.

        mrobisrM Offline
        mrobisrM Offline
        mrobisr
        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
        wrote on last edited by
        #21

        marzig20 sheep are challenging at times, but they are very interesting creatures. Right now I have about 120, but within the next 45 days my herd will grow to 200-225 with all the lambs being born.

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        • mrobisrM mrobisr

          processhead I have hair sheep and I think the lanolin taste is even less pronounced than the wool type, but I have never did a blind taste test either.

          marzig20M Offline
          marzig20M Offline
          marzig20
          Veteran Sous Vide Canning
          wrote on last edited by
          #22

          mrobisr when I got done cutting up lamb I would always take a chunk of kidney fat and rub it into my hands.

          mrobisrM 1 Reply Last reply
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          • marzig20M marzig20

            mrobisr when I got done cutting up lamb I would always take a chunk of kidney fat and rub it into my hands.

            mrobisrM Offline
            mrobisrM Offline
            mrobisr
            Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
            wrote on last edited by mrobisr
            #23

            marzig20 excellent lubricant and if you reload I have a recipe for case lubricant using 99% rubbing alcohol and lanolin and you will never have another stuck case, ever!

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            • marzig20M Offline
              marzig20M Offline
              marzig20
              Veteran Sous Vide Canning
              wrote on last edited by marzig20
              #24

              The only trouble I had reloading on my Dillon 1050 was with new Starline brass. I always used Dillon’s casing lube.

              mrobisrM 1 Reply Last reply
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              • marzig20M marzig20

                The only trouble I had reloading on my Dillon 1050 was with new Starline brass. I always used Dillon’s casing lube.

                mrobisrM Offline
                mrobisrM Offline
                mrobisr
                Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                wrote on last edited by
                #25

                marzig20 I was gifted with some very nasty brass of many popular calibers and found the lanolin to be the only lub that would size any dirty case every single time. Lemishine does good too, but I was never super comfortable with using it for a very long soak.

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                • marzig20M Offline
                  marzig20M Offline
                  marzig20
                  Veteran Sous Vide Canning
                  wrote on last edited by
                  #26

                  I was fortunate that my employer was buying all the components and all I had to do was the loading. I was loading 45ACP that would shoot groups of less than 1.25 inches at 50 yards from a Ransom rest. I was using 4.4 grains of WST with Federal match primers and the Remington jacketed 185 grain match swc bullet and new Starline brass. It was a nice side gig.

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                  • processheadP Offline
                    processheadP Offline
                    processhead
                    Regular Contributors Power User
                    wrote on last edited by processhead
                    #27

                    If I am not mistaken, the Dillon case lube is lanoline based in an alcohol solvent. I like that you can just spray it on and kind of shake the cases around and it gets everywhere it needs to go.
                    The old RCBS crap on the lube pads that you rolled cases on was very time intensive

                    Paul

                    mrobisrM 1 Reply Last reply
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                    • processheadP processhead

                      If I am not mistaken, the Dillon case lube is lanoline based in an alcohol solvent. I like that you can just spray it on and kind of shake the cases around and it gets everywhere it needs to go.
                      The old RCBS crap on the lube pads that you rolled cases on was very time intensive

                      mrobisrM Offline
                      mrobisrM Offline
                      mrobisr
                      Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                      wrote on last edited by mrobisr
                      #28

                      processhead I have no idea I have never used it, I just pour a bottle of alcohol and 4oz of lanolin in a spray bottle and it works and is cheap as can be.

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                      • processheadP processhead

                        For all the bad press that mutton gets, I am a big fan of lamb.
                        Almost as if they are two different species in terms of flavor.

                        HerbcoFoodH Offline
                        HerbcoFoodH Offline
                        HerbcoFood
                        Regular Contributors Team Orange Sous Vide
                        wrote on last edited by
                        #29

                        processhead I enjoy me some lamb t-bones, lamb lollipops and then there is a little cafe in a really small town. They raise their own lambs for the sliders they make in the cafe. Boy howdy they are really good, you can tell it’s not beef but you can’t tell oh thats lamb.

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