What's your next Meat Project?
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kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead Those additional hands will make the work go quickly. Good looking crew.
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kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead That’s a whole lot of grinding going on there with some good help with highly contagious great attitudes to boot.
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Pivodog said in What's your next Meat Project?:
Finally, tried out my 2-month-old Coppa!
I need this recipe!!! Last coppa I made was a spicy crusted cappicolla which turned out great but the spice crusted coppa looks even more amazing
Dr_Pain Now that is really nice!
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Dr_Pain said in What's your next Meat Project?:
Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Chef, You are a specialists in rehab! I know because I’ve been around a few.
You know the methods in rehabilitations for your patients.
Just got a question tho,
Is this some kind of upside down Japanese Yoga moves?Just gott’a nethera question,
How can I get this kink out’a my neck from look’in at the pics??
just pushing your chain in fun chef.
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! -
Dr_Pain said in What's your next Meat Project?:
Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Chef, You are a specialists in rehab! I know because I’ve been around a few.
You know the methods in rehabilitations for your patients.
Just got a question tho,
Is this some kind of upside down Japanese Yoga moves?Just gott’a nethera question,
How can I get this kink out’a my neck from look’in at the pics??
just pushing your chain in fun chef.
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Yep, all upside down on my desktop computer.
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@dennyo Are the pics appearing upside down??? I am asking because for me all the pics are right side up
Dr_Pain Fine on my end. Correct config on PC and tablet.
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@dennyo said in What's your next Meat Project?:
Yep, all upside down on my desktop computer.
That is weird! I have them all right side up on phone, tablet and computer. This may be something Austin could look into
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@dennyo said in What's your next Meat Project?:
Yep, all upside down on my desktop computer.
That is weird! I have them all right side up on phone, tablet and computer. This may be something Austin could look into
Dr_Pain They are all good on my computer and tablet.
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@dennyo said in What's your next Meat Project?:
Yep, all upside down on my desktop computer.
That is weird! I have them all right side up on phone, tablet and computer. This may be something Austin could look into
Dr_Pain Ok, seems to be something with Norton “Isolation mode” I went in to the site 2 ways after I cleared all cookies. My neck is feeling lots better now that I’ve had the Dr_Pain treatment.
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Dr_Pain said in What's your next Meat Project?:
Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Chef, You are a specialists in rehab! I know because I’ve been around a few.
You know the methods in rehabilitations for your patients.
Just got a question tho,
Is this some kind of upside down Japanese Yoga moves?Just gott’a nethera question,
How can I get this kink out’a my neck from look’in at the pics??
just pushing your chain in fun chef.
@dennyo If the pics are upside down, thinking you should turn your screen to view more comfortably. LOL
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All looks good on my end.
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Dr_Pain Ok, seems to be something with Norton “Isolation mode” I went in to the site 2 ways after I cleared all cookies. My neck is feeling lots better now that I’ve had the Dr_Pain treatment.
@dennyo said in What's your next Meat Project?:
Dr_Pain Ok, seems to be something with Norton “Isolation mode” I went in to the site 2 ways after I cleared all cookies. My neck is feeling lots better now that I’ve had the Dr_Pain treatment.
HAHAHA! I normally twist those necks and do put people in pretzel positions but I’ve been out of the business since November
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Dr_Pain Good to hear you are right back at it brother! The images all look good on my end too. @DennyO Looks like Isolation Mode from Norton has to do with banking or something? Thats just from a quick google search though.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Dr_Pain Good to hear you are right back at it brother! The images all look good on my end too. @DennyO Looks like Isolation Mode from Norton has to do with banking or something? Thats just from a quick google search though.
Jonathon The Norton Isolation mode is because it sees Waltons forum website as a malicious website. It is a part of safe surfing.
Well there are right! This thing we do is an addiction and anyone should proceed with caution. “DANGER WILL ROBINSON!”
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Really? That’s interesting…I am going to pass that along to NodeBB and see if they can figure out why it would be seeing it as a potential secruity threat. We don’t do anything with user information and no bank information is ever entered on here…hmmm
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Jonathon The Norton Isolation mode is because it sees Waltons forum website as a malicious website. It is a part of safe surfing.
Well there are right! This thing we do is an addiction and anyone should proceed with caution. “DANGER WILL ROBINSON!”
@dennyo Jonathan Obviously, Norton is much more sensitive than Trend Micro Maximum Security, Windows Security and PCMatic (on a bud’s system). Hmnnnnnn???
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Thinking about trying my hand at some lunch meat. Never done that before.
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Ground 11.5 lbs. of pork butts today. Broke it down into a 5lb., 2.5 lb. and 4-1 lb. packages. Made four different kinds of sausage with the 1 lb. packages Holley’s Breakfast with extra sage, Extra Maple with more maple flavoring, Supreme Italian Pizza sausage and Apple sausage with applesauce and diced apples. The Supreme Italian Pizza I’m going to try in spaghetti sauce instead of Italian sausage. The larger packages are probably going to some sort of sticks, thought about using the Supreme Italian Pizza in the 2.5 lbs batch and see how it comes out.
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