What's your next Meat Project?
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bocephus said in What's your next Meat Project?:
kyle That is how I make mine also, I brown the sausage and then stir it in with my sauce and get everything hot.
same here, I just think all the flavors blend good. I usually simmer my meat sauce for 4-5 hours. For sweetness I also put brown sugar in my sauce and also use a jar of my homemade pizza sauce…great, now I’m hungry for spaghetti.
kyle When I make my sauce I always make enough extra to can 7 quarts. I let it simmer all day then put in refrigerator overnight and simmer it again the next day. My wife thinks that really helps all the spices to blend in. Then can 7 quarts and have enough for a meal with Italian sausage mixed in and simmered a couple of hours.
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kyle When I make my sauce I always make enough extra to can 7 quarts. I let it simmer all day then put in refrigerator overnight and simmer it again the next day. My wife thinks that really helps all the spices to blend in. Then can 7 quarts and have enough for a meal with Italian sausage mixed in and simmered a couple of hours.
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Pivodog said in What's your next Meat Project?:
Yesterday’s project is complete. I made 10 lbs of Bacon Cheese Burger Sausage.
Aw, -ell here we go again! Excellent looking!!
We just had pineapple brats from a meat market in MN that I have to stop at every time I go through. Sad that is only once a year.Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Pivodog said in What's your next Meat Project?:
Yesterday’s project is complete. I made 10 lbs of Bacon Cheese Burger Sausage.
Aw, -ell here we go again! Excellent looking!!
We just had pineapple brats from a meat market in MN that I have to stop at every time I go through. Sad that is only once a year. -
kyle said in What's your next Meat Project?:
@dennyo can you share the name of the market and where it is in MN
Sure, Thielen Meats in Little Falls, MN
https://www.thielenmeatslf.com/
Been stopping there for 23 years every 3rd or 4th week of October when I’m returning home from my trip to Lake of the Woods.Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
kyle said in What's your next Meat Project?:
@dennyo can you share the name of the market and where it is in MN
Sure, Thielen Meats in Little Falls, MN
https://www.thielenmeatslf.com/
Been stopping there for 23 years every 3rd or 4th week of October when I’m returning home from my trip to Lake of the Woods. -
@dennyo thanks. We camp near Royalton Mn, not far from Little Falls every year. I am going to check it out.
kyle said in What's your next Meat Project?:
Royalton Mn
When you are there or before a few days, reserve a “Picnic Ham” it is a trimmed down pork butt and is normally less money BUT Man O Man, are they good!!
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Pivodog Those look excellent.
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Pivodog those look as good as they sound.
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Pivodog said in What's your next Meat Project?:
Yesterday’s project is complete. I made 10 lbs of Bacon Cheese Burger Sausage.
Aw, -ell here we go again! Excellent looking!!
We just had pineapple brats from a meat market in MN that I have to stop at every time I go through. Sad that is only once a year. -
Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.
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Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.
Ridley Acres Good luck with that!
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Ridley Acres Good luck with that!
HerbcoFood Yeah every time I go out there and take a whiff I get a little more depressed thinking about how much meat there is that I can’t enjoy, but we suspected that was going to be the case before we slaughtered him.
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HerbcoFood Yeah every time I go out there and take a whiff I get a little more depressed thinking about how much meat there is that I can’t enjoy, but we suspected that was going to be the case before we slaughtered him.
Ridley Acres Yeah, you are really going out on a limb to try and get that stank out.
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Ridley Acres Yeah, you are really going out on a limb to try and get that stank out.
HerbcoFood the dogs enjoyed the chunks we gave them, so there’s at least that option.
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HerbcoFood the dogs enjoyed the chunks we gave them, so there’s at least that option.
Ridley Acres Yeah, it’s good that it doesn’t bother them.
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Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.
Ridley Acres
I wish I could offer some encouragement or advice on how to use the meat.
With something that strong smelling, you have to mask it with an equally fragrant seasoning or dilute it with some other edible meat.Sometimes you have to cut your losses. Of course, there are always the dogs, but cook it first so they don’t contract any unwanted parasites.
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Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.
Ridley Acres we’ve processed “one nutter” boars at 6 months & didn’t notice anything. 15 months is probably just way too far along. Pepperoni maybe?
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