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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
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  • IVERYANI IVERYAN

    cdavis almost all to 145.

    twilliamsT Offline
    twilliamsT Offline
    twilliams
    Power User PK100 Regular Contributors Team Grey
    wrote on last edited by
    #437

    IVERYAN the pics look good when you click on them individually. There is something going on with the page on how it loads the photos

    IVERYANI 1 Reply Last reply
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    • IVERYANI IVERYAN

      cdavis almost all to 145.

      cdavisC Offline
      cdavisC Offline
      cdavis
      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
      wrote on last edited by
      #438

      IVERYAN thanks for the info.

      1 Reply Last reply
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      • twilliamsT twilliams

        IVERYAN the pics look good when you click on them individually. There is something going on with the page on how it loads the photos

        IVERYANI Offline
        IVERYANI Offline
        IVERYAN
        Regular Contributors Veteran Bowl Choppers Team Orange
        wrote on last edited by
        #439

        twilliams yeah, they uploaded as a screenshot gallery. For whatever reason then, they are distorted until you click on them.

        cdavisC 1 Reply Last reply
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        • IVERYANI IVERYAN

          twilliams yeah, they uploaded as a screenshot gallery. For whatever reason then, they are distorted until you click on them.

          cdavisC Offline
          cdavisC Offline
          cdavis
          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
          wrote on last edited by
          #440

          IVERYAN alot of pictures have been like that lately.

          1 Reply Last reply
          0
          • IVERYANI IVERYAN

            We butchered 4 hogs this past summer & saved the bellies for bacon of course. I started with 72 lbs green weight on friday night & wet brined them with maple bacon cure & taste booster. I fit them all in 2 smokers on Saturday & when they were finished I had 64.5 lb left. Sliced them all up with my berkel 909 slicer today. Most was thin sliced & the rest was a little thicker. Turned out great. My wife was impressed which was the most important thing. Took a few pics, sorry they didn’t turn out the best. Screenshot_20211212-212211_Gallery.jpg Screenshot_20211212-212135_Gallery.jpg Screenshot_20211212-212152_Gallery.jpg Screenshot_20211212-212200_Gallery.jpg Screenshot_20211212-212211_Gallery.jpg

            B Offline
            B Offline
            bocephus
            Team Orange Power User Canning Masterbuilt Veteran
            wrote on last edited by
            #441

            IVERYAN Nice looking bacon.

            1 Reply Last reply
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            • IVERYANI IVERYAN

              We butchered 4 hogs this past summer & saved the bellies for bacon of course. I started with 72 lbs green weight on friday night & wet brined them with maple bacon cure & taste booster. I fit them all in 2 smokers on Saturday & when they were finished I had 64.5 lb left. Sliced them all up with my berkel 909 slicer today. Most was thin sliced & the rest was a little thicker. Turned out great. My wife was impressed which was the most important thing. Took a few pics, sorry they didn’t turn out the best. Screenshot_20211212-212211_Gallery.jpg Screenshot_20211212-212135_Gallery.jpg Screenshot_20211212-212152_Gallery.jpg Screenshot_20211212-212200_Gallery.jpg Screenshot_20211212-212211_Gallery.jpg

              processheadP Offline
              processheadP Offline
              processhead
              Regular Contributors Power User
              wrote on last edited by
              #442

              IVERYAN
              Great job on the bacon. That ought to last you for a meal or two.
              I can see that making nice gifts this time of year as well.

              Paul

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              • IVERYANI IVERYAN

                We butchered 4 hogs this past summer & saved the bellies for bacon of course. I started with 72 lbs green weight on friday night & wet brined them with maple bacon cure & taste booster. I fit them all in 2 smokers on Saturday & when they were finished I had 64.5 lb left. Sliced them all up with my berkel 909 slicer today. Most was thin sliced & the rest was a little thicker. Turned out great. My wife was impressed which was the most important thing. Took a few pics, sorry they didn’t turn out the best. Screenshot_20211212-212211_Gallery.jpg Screenshot_20211212-212135_Gallery.jpg Screenshot_20211212-212152_Gallery.jpg Screenshot_20211212-212200_Gallery.jpg Screenshot_20211212-212211_Gallery.jpg

                Ridley AcresR Offline
                Ridley AcresR Offline
                Ridley Acres
                Regular Contributors
                wrote on last edited by
                #443

                IVERYAN looks good. Did you home process or take them hogs to the butcher?

                IVERYANI 1 Reply Last reply
                0
                • johnsbrewhouseJ Offline
                  johnsbrewhouseJ Offline
                  johnsbrewhouse
                  Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                  wrote on last edited by
                  #444

                  US Foods/Chiefs store has inside rounds on sale for $2.99 lb. may have to pick up a primal for the freezer for future jerky project. They also have pork bellies for $3.45 lb., they looked pretty good last week. I still have 20 lbs. of bellies in the freezer so I pass on them for now.

                  1 Reply Last reply
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                  • Ridley AcresR Ridley Acres

                    IVERYAN looks good. Did you home process or take them hogs to the butcher?

                    IVERYANI Offline
                    IVERYANI Offline
                    IVERYAN
                    Regular Contributors Veteran Bowl Choppers Team Orange
                    wrote on last edited by
                    #445

                    Ridley Acres Both…We had the butcher quarter them & cut the bellies out. We processed the rest ourselves. We normally do the whole process ourselves, but it was summer & they averaged about 330 live.

                    Ridley AcresR 1 Reply Last reply
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                    • IVERYANI IVERYAN

                      Ridley Acres Both…We had the butcher quarter them & cut the bellies out. We processed the rest ourselves. We normally do the whole process ourselves, but it was summer & they averaged about 330 live.

                      Ridley AcresR Offline
                      Ridley AcresR Offline
                      Ridley Acres
                      Regular Contributors
                      wrote on last edited by
                      #446

                      IVERYAN Yeah not something you wanna tackle in the summer without a cooler to hang them in.

                      We’ll likely have some that need butchered next summer so I’m very curious about your process. After your butcher quartered them, did they store them until you were ready or did you get cool or frozen quarters back?

                      IVERYANI 1 Reply Last reply
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                      • samspadeS Offline
                        samspadeS Offline
                        samspade
                        Team Orange Masterbuilt Sous Vide Team Blue Power User
                        wrote on last edited by
                        #447

                        Finally WINCO had pork shoulders on sale for .99 /lb. 👍

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                        • HerbcoFoodH Offline
                          HerbcoFoodH Offline
                          HerbcoFood
                          Regular Contributors Team Orange Sous Vide
                          wrote on last edited by
                          #448

                          I don’t even know which pork thread to put this on, there are so many, buy my local grocer has pork butts $0.88/lb! That is great for me, I just so happen to plan on making 25lbs breakfast sausage and 25lbs of chorizo next week.

                          cdavisC mrobisrM GWG8541G 3 Replies Last reply
                          2
                          • HerbcoFoodH HerbcoFood

                            I don’t even know which pork thread to put this on, there are so many, buy my local grocer has pork butts $0.88/lb! That is great for me, I just so happen to plan on making 25lbs breakfast sausage and 25lbs of chorizo next week.

                            cdavisC Offline
                            cdavisC Offline
                            cdavis
                            Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                            wrote on last edited by
                            #449

                            HerbcoFood man that is a great price 👌

                            HerbcoFoodH 1 Reply Last reply
                            0
                            • cdavisC cdavis

                              HerbcoFood man that is a great price 👌

                              HerbcoFoodH Offline
                              HerbcoFoodH Offline
                              HerbcoFood
                              Regular Contributors Team Orange Sous Vide
                              wrote on last edited by
                              #450

                              cdavis That was the normal sales price for the most part, back before the world turned on it’s side into this tailspin.

                              B 1 Reply Last reply
                              0
                              • HerbcoFoodH HerbcoFood

                                cdavis That was the normal sales price for the most part, back before the world turned on it’s side into this tailspin.

                                B Offline
                                B Offline
                                bocephus
                                Team Orange Power User Canning Masterbuilt Veteran
                                wrote on last edited by
                                #451

                                HerbcoFood That’s a great price, I am happy when I find them at $0.97 a pound. I am going to pick up two briskets today at $1.47 a pound. My wife saw the ad and told me to go early to get them.

                                HerbcoFoodH 1 Reply Last reply
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                                • B bocephus

                                  HerbcoFood That’s a great price, I am happy when I find them at $0.97 a pound. I am going to pick up two briskets today at $1.47 a pound. My wife saw the ad and told me to go early to get them.

                                  HerbcoFoodH Offline
                                  HerbcoFoodH Offline
                                  HerbcoFood
                                  Regular Contributors Team Orange Sous Vide
                                  wrote on last edited by
                                  #452

                                  bocephus That is super cheap!

                                  1 Reply Last reply
                                  0
                                  • HerbcoFoodH HerbcoFood

                                    I don’t even know which pork thread to put this on, there are so many, buy my local grocer has pork butts $0.88/lb! That is great for me, I just so happen to plan on making 25lbs breakfast sausage and 25lbs of chorizo next week.

                                    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
                                    #453

                                    HerbcoFood Thanks for the heads up just looked at the 2 heb closest to me and one was 1.49, but the other one east of me was .88 and the ribeye roast are looking good too.

                                    HerbcoFoodH 1 Reply Last reply
                                    1
                                    • mrobisrM mrobisr

                                      HerbcoFood Thanks for the heads up just looked at the 2 heb closest to me and one was 1.49, but the other one east of me was .88 and the ribeye roast are looking good too.

                                      HerbcoFoodH Offline
                                      HerbcoFoodH Offline
                                      HerbcoFood
                                      Regular Contributors Team Orange Sous Vide
                                      wrote on last edited by
                                      #454

                                      mrobisr I could have sworn in years past HEB had the Prime1 ribeye roasts for $9.99/lb.

                                      mrobisrM 2 Replies Last reply
                                      0
                                      • HerbcoFoodH HerbcoFood

                                        mrobisr I could have sworn in years past HEB had the Prime1 ribeye roasts for $9.99/lb.

                                        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
                                        #455

                                        HerbcoFood couldn’t say i have to make a special trip to shop there, so i don’t keep up with the prices very much, but that would make sense. Last time I was there I looked and they were 24.99, so this price looks good for now.

                                        1 Reply Last reply
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                                        • HerbcoFoodH HerbcoFood

                                          mrobisr I could have sworn in years past HEB had the Prime1 ribeye roasts for $9.99/lb.

                                          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
                                          #456

                                          HerbcoFood going to try dry aging the rib roast in my fridge.

                                          HerbcoFoodH 1 Reply Last reply
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