What's your next Meat Project?
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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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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.
johnsbrewhouse said in What's your next Meat Project?:
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.
How would you describe the Holly’s Breakfast Sausage ?
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Paul, my first batch I had was rather bland, that is why I am adding extra sage. It is something my wife enjoys since it is does not have the spicy bite from red pepper flakes she hates. I’ll let you know how this batch turns out, I’m making biscuits and gravy tomorrow.
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johnsbrewhouse said in What's your next Meat Project?:
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.
How would you describe the Holly’s Breakfast Sausage ?
processhead Holly’s: It’s much better than the regular breakfast sausage rolls that are in supermarkets. But, similar. Kinda like good old standard breakfast sausage. You know it’s breakfast sausage when you start putting it in a pan and everyone wakes up.
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johnsbrewhouse zbigjeff
Last weekend we made 25 lbs of BF sausage using A.C. Legg #10 seasoning. It makes a nice sausage with good sage levels and a little heat.With seasonings there is not much you can do short of trying them, other than get reviews from others who have tried them. Even reviews are not perfect because taste and flavor perception can be subjective .
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Pivodog said in What's your next Meat Project?:
I haven’t heard of Holly’s breakfast sausage? This must be a northeastern product?? I’m interested in hearing about it? Down here in Texas I would say it’s Jimmy Deans for Breakfast sausage.
Holly BF sausage seasoning is an Excalibur product sold by Walton’s.
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I didn’t have time to take a picture as I was in a hurry but I finally found pork butts for a decent price, 1.58/lb. I bought 3 butts and ended up with 25 lbs of pork after I removed the bones. I took a play out of Tex_77 playbook and cut it all up for the grinder. I packaged it in two 7.5 lb bags and four 2.5 lb bags. I’m going to make two 12.5 lb batches of of some kind of brats. Have to look in my seasoning box and see what I got in there.
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I didn’t have time to take a picture as I was in a hurry but I finally found pork butts for a decent price, 1.58/lb. I bought 3 butts and ended up with 25 lbs of pork after I removed the bones. I took a play out of Tex_77 playbook and cut it all up for the grinder. I packaged it in two 7.5 lb bags and four 2.5 lb bags. I’m going to make two 12.5 lb batches of of some kind of brats. Have to look in my seasoning box and see what I got in there.
I am in the same process, pulled some meat out of the freezer and into the fridge. Hopefully grinding, stuffing and smoking in the next few days. Weather will even be nice for the smoker.
But first off to do some hard water fishing, skunked last night, need to try another spot.
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I didn’t have time to take a picture as I was in a hurry but I finally found pork butts for a decent price, 1.58/lb. I bought 3 butts and ended up with 25 lbs of pork after I removed the bones. I took a play out of Tex_77 playbook and cut it all up for the grinder. I packaged it in two 7.5 lb bags and four 2.5 lb bags. I’m going to make two 12.5 lb batches of of some kind of brats. Have to look in my seasoning box and see what I got in there.
ND Mike We had a Grand Re-opening of a King Sooper’s (Kroger) store last week and they had BI pork butt $.99 lb, limit one. I went on Tuesday, snowing like the devil, and spoke to the butcher real nice like and she gave me 2 PB about 7.25 lbs. ea. Went home and deboned them and cut into grinder size pieces and got 6.5 lbs plus from each butt and package into 5lb. and 2.5 lb. pkgs. Doing it this way works out great, so a big thank you to whomever tossed out that meat hack way back when! Looking back I guess it was Tex_77 - Thanks Tex_77 !!
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I am in the same process, pulled some meat out of the freezer and into the fridge. Hopefully grinding, stuffing and smoking in the next few days. Weather will even be nice for the smoker.
But first off to do some hard water fishing, skunked last night, need to try another spot.
YooperDog I’m gonna go out on hardwater again tomorrow!
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Making a small batch (1lb) pork snack sticks with habanero bbq. Will stuff and finish tomorrow. Debating smoker or dehydrator or combo. Like them on the drier side but the last batch in the dehydrator had a case hardening of sorts May need to use a step up kinda schedule.
“A smooth sea never made a skilled sailor.”
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Making a small batch (1lb) pork snack sticks with habanero bbq. Will stuff and finish tomorrow. Debating smoker or dehydrator or combo. Like them on the drier side but the last batch in the dehydrator had a case hardening of sorts May need to use a step up kinda schedule.
Surg short of a drying chamber If I wanted them dryer I would smoke them and put in the refrigerator unsealed for a couple of days or until I get to the desired dryness.
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johnsbrewhouse zbigjeff
Last weekend we made 25 lbs of BF sausage using A.C. Legg #10 seasoning. It makes a nice sausage with good sage levels and a little heat.With seasonings there is not much you can do short of trying them, other than get reviews from others who have tried them. Even reviews are not perfect because taste and flavor perception can be subjective .
processhead The Holly’s has a small bit of bite, but really lacks sage flavor. I still think it could stand a bit more than what I added though the sausage gravy did come out well.
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