What's your next Meat Project?
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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 O’Legg’s is good.
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johnsbrewhouse That is some fine looking sausage trimmings & stew meat you have there!
calldoctoday nothing like taking the cap of the ribeye and cleaning the good meat and fat off. Took the really good meat and floured it up with a couple different breading’s and dropped them in my pot. The beef stew is simmering away right now. Taste tested the meat and stew, going to be really nice in an hour or two.
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calldoctoday nothing like taking the cap of the ribeye and cleaning the good meat and fat off. Took the really good meat and floured it up with a couple different breading’s and dropped them in my pot. The beef stew is simmering away right now. Taste tested the meat and stew, going to be really nice in an hour or two.
johnsbrewhouse what more comfort can you ask for on a cold blustery day?
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johnsbrewhouse what more comfort can you ask for on a cold blustery day?
calldoctoday actually warm today, pouring down rain and now flooding. North of us they had snow this morning, but will have rain tonight, the passes have been closed with to much snow to remove and will probably not re-open until Saturday. Those are 3 east-west routes I-90, US-2 and US-12. They had over 3 feet of snow last night and today. The creek out back is out of its bank on the low side into the pasture, fortunately we are high bank and it will never reach my property except where I own the creek bed and part of the pasture line.
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calldoctoday actually warm today, pouring down rain and now flooding. North of us they had snow this morning, but will have rain tonight, the passes have been closed with to much snow to remove and will probably not re-open until Saturday. Those are 3 east-west routes I-90, US-2 and US-12. They had over 3 feet of snow last night and today. The creek out back is out of its bank on the low side into the pasture, fortunately we are high bank and it will never reach my property except where I own the creek bed and part of the pasture line.
johnsbrewhouse Whew, be careful out there, especially when you are out working the field. Better yet, let it all blow over a bit & enjoy some of that good beef stew you have simmering.
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johnsbrewhouse Whew, be careful out there, especially when you are out working the field. Better yet, let it all blow over a bit & enjoy some of that good beef stew you have simmering.
calldoctoday No working outside today, didn’t even want to go get the mail. Should slow down by tomorrow night according to what I get from the Department of Emergency management. We have not had any alerts yet for need of sheltering or volunteer services, so things are holding their own so far. The stew was great, the meat just melted it was so tender.
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Meat cutting and sealing day. Ribeye primal, cut steaks and separated out the trim scraps for sausage and some stew tonight.
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calldoctoday nothing like taking the cap of the ribeye and cleaning the good meat and fat off. Took the really good meat and floured it up with a couple different breading’s and dropped them in my pot. The beef stew is simmering away right now. Taste tested the meat and stew, going to be really nice in an hour or two.
johnsbrewhouse Your weather is heading my way. Better get a pot started to weather the storm.
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calldoctoday nothing like taking the cap of the ribeye and cleaning the good meat and fat off. Took the really good meat and floured it up with a couple different breading’s and dropped them in my pot. The beef stew is simmering away right now. Taste tested the meat and stew, going to be really nice in an hour or two.
johnsbrewhouse said in What's your next Meat Project?:
calldoctoday nothing like taking the cap of the ribeye and cleaning the good meat and fat off. Took the really good meat and floured it up with a couple different breading’s and dropped them in my pot. The beef stew is simmering away right now. Taste tested the meat and stew, going to be really nice in an hour or two.
I want this cheese biscuits!!! Man that looks like a good ol hearty meal. Well done!
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calldoctoday nothing like taking the cap of the ribeye and cleaning the good meat and fat off. Took the really good meat and floured it up with a couple different breading’s and dropped them in my pot. The beef stew is simmering away right now. Taste tested the meat and stew, going to be really nice in an hour or two.
johnsbrewhouse To kick it up a bit add some green chile.
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I’ve been putting some of our venison to good use. Made some whole muscle jerky and 25lbs of H summer sausage
. It all turned out great but the big winner 
was using the smaller diameter casings. We all liked them better. It seems the smoke and seasoning flavor showed up more. I don’t know if that’s even possible but it seems like it. Another big win is when you gift one of those it’s not 3lbs of sausage. Lol 
. Really they are a perfect gift size. 
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I’ve been putting some of our venison to good use. Made some whole muscle jerky and 25lbs of H summer sausage
. It all turned out great but the big winner was using the smaller diameter casings. We all liked them better. It seems the smoke and seasoning flavor showed up more. I don’t know if that’s even possible but it seems like it. Another big win is when you gift one of those it’s not 3lbs of sausage. Lol . Really they are a perfect gift size. cdavis forgot the closeup
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cdavis Summer sausage is looking good.
I like how you hang them in the smoker so they don’t take the direct heat from the element and use the trays for heat shields.
Paul
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cdavis Summer sausage is looking good.
I like how you hang them in the smoker so they don’t take the direct heat from the element and use the trays for heat shields.
processhead I agree with you. I think cdavis had developed a technique that’s going to be used by me anyway. Glad he shared it.
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I’ve been putting some of our venison to good use. Made some whole muscle jerky and 25lbs of H summer sausage
. It all turned out great but the big winner was using the smaller diameter casings. We all liked them better. It seems the smoke and seasoning flavor showed up more. I don’t know if that’s even possible but it seems like it. Another big win is when you gift one of those it’s not 3lbs of sausage. Lol . Really they are a perfect gift size. cdavis great job!! I love the small diameter, they fit on a ritz cracker perfectly
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twilliams said in What's your next Meat Project?:
cdavis great job!! I love the small diameter, they fit on a ritz cracker perfectly
I am still working out the perfect size for a Club Cracker as they as preferred over Ritz,
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cdavis Very nice, very industrious. Looks like you have a whole lot of good looking things there, let me know if there is a supply overload.
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I’ve been putting some of our venison to good use. Made some whole muscle jerky and 25lbs of H summer sausage
. It all turned out great but the big winner was using the smaller diameter casings. We all liked them better. It seems the smoke and seasoning flavor showed up more. I don’t know if that’s even possible but it seems like it. Another big win is when you gift one of those it’s not 3lbs of sausage. Lol . Really they are a perfect gift size. cdavis Looking awesome. You’ve been busy.
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cdavis You have been busy. All looks very good.
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