What's your next Meat Project?
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mrobisr I did 45 days, 30 days to me is too short of time.
HerbcoFood nice I keep thinking of trying it in the fridge but get nervous around day 3 to 4 and cook it up. (Man I really want a curing chamber) Maybe I’ll try it with a single steak rather than a roast like I have done previously.
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Surg - I’ve had really good luck dry aging in the fridge using Umai bags. They don’t work very well with one steak though as you would not be left with much after aging. I usually go ~30 days but sometimes patience runs out. Longest I’ve gone is 40 days.
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Surg - I’ve had really good luck dry aging in the fridge using Umai bags. They don’t work very well with one steak though as you would not be left with much after aging. I usually go ~30 days but sometimes patience runs out. Longest I’ve gone is 40 days.
@bmartin1000 thanks. I’ve looked at those before but haven’t know anyone that has tried them. Thanks for the rec.
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Pivodog
Looking good.
I am thawing pork so I can do 10 lbs of weisswurst tomorrow. -
Very uniform nice job.
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Pivodog thats looking great
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Pivodog Those are dinner professional looking brats. Good job.
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Pivodog
Looking good.
I am thawing pork so I can do 10 lbs of weisswurst tomorrow.processhead sounds good!
I’m right now smoking a batch of Bacon Cheeseburger sausage.
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The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
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The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
HerbcoFood Their Chorizo seasoning is excellent! I just had some this morning for breakfast!
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.
Paul
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead Nice!!!, I want some of those. Good Job!
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead great looking product.
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead Great looking wurst. Those are going to be tasty.
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The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
HerbcoFood Sausage taste is so subjective. It’s it ain’t broke, don’t fix it. Tweak it.
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking. -
processhead what’s the mix?
Pivodog said in What's your next Meat Project?:
processhead what’s the mix?
This is the general recipe. I omitted the lemon zest.
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