What's your next Meat Project?
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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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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 I picked up 16 lbs. from Costco on Wednesday, ground 11.5 lbs., made four 1lb. packs of sausage and bagged 1 5lb. and 1 2.5 lb. and put them in the fridge until I figure out what sausage or stick to make with it. About $1.68 a lb. with the discount.
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Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.
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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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Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.
samspade Great meal. Can’t go wrong with meat loaf and mushroom gravy. One of my all time favorites.
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Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.
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Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.
samspade that is on the menu here this week, doing short ribs tonight. Looks like a hearty comfort meal there.
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johnsbrewhouse yum, I could eat this for breakfast right now! You can always add extra sage next time around?
Pivodog I added extra sage, still not enough. Got to find the sweet spot.
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Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.
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Pivodog I added extra sage, still not enough. Got to find the sweet spot.
johnsbrewhouse - Can’t have too much sage.
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Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.
samspade Looks like some good ML sandwiches are in your future. Looks awesome and delicious.
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Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.
samspade I love meatloaf and those look delicious.
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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.
johnsbrewhouse Try adding a little bit more when you thaw the sausage to cook, it might get you by for this batch.
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johnsbrewhouse Try adding a little bit more when you thaw the sausage to cook, it might get you by for this batch.
bocephus fresh sausage, made around noon then refrigerated overnight. Going to have to just keep experimenting until I find the correct amount. I added 1 tsp for 1 lb. of meat already, next one will be 1 TBSP for 1 lb.
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Pivodog I added extra sage, still not enough. Got to find the sweet spot.
johnsbrewhouse I agree!
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