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  5. What's your next Meat Project?

What's your next Meat Project?

Scheduled Pinned Locked Moved Meat Processing
bowl chopper
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  • YooperDogY YooperDog

    I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.

    IMG_20220201_101419718.jpg

    IMG_20220201_222424039.jpg

    samspadeS Offline
    samspadeS Offline
    samspade
    Team Orange Masterbuilt Sous Vide Team Blue Power User
    wrote on last edited by
    #666

    YooperDog I was so interested in the sausage I did not even see the knife. Congratulations on the milestone.

    1 Reply Last reply
    2
    • C calldoctoday

      zbigjeff I need to get a hold of a good pork roast, now you have me thinking. Lots of Kale ready in the garden so need a good pork roast & some Pearl Barley to make the connection.

      zbigjeffZ Offline
      zbigjeffZ Offline
      zbigjeff
      Sous Vide Team Blue Power User Regular Contributors Cast Iron
      wrote on last edited by
      #667

      calldoctoday I can fall behind your thoughts for sure. Keep on creating with those thoughts.

      1 Reply Last reply
      1
      • YooperDogY YooperDog

        I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.

        IMG_20220201_101419718.jpg

        IMG_20220201_222424039.jpg

        cdavisC Offline
        cdavisC Offline
        cdavis
        Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
        wrote on last edited by
        #668

        YooperDog looks good 👍

        1 Reply Last reply
        1
        • ND MikeN ND Mike

          YooperDog looking good. I want to try those hatch chili brats.

          YooperDogY Offline
          YooperDogY Offline
          YooperDog
          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
          wrote on last edited by
          #669

          ND Mike They have a moderate heat for me, but they are at my wife’s max. For me I would bump up the heat, but the flavor is good and needs no changing there.

          ND MikeN 1 Reply Last reply
          1
          • YooperDogY YooperDog

            ND Mike They have a moderate heat for me, but they are at my wife’s max. For me I would bump up the heat, but the flavor is good and needs no changing there.

            ND MikeN Offline
            ND MikeN Offline
            ND Mike
            Big Green Egg Team Blue Regular Contributors Cast Iron Power User
            wrote on last edited by
            #670

            YooperDog thanks for the info!

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            0
            • zbigjeffZ zbigjeff

              YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

              Dr_PainD Offline
              Dr_PainD Offline
              Dr_Pain
              Sous Vide Dry Cured Sausage Traeger Team Blue
              wrote on last edited by
              #671

              zbigjeff said in What's your next Meat Project?:

              YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

              Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

              processheadP zbigjeffZ GWG8541G B samspadeS 7 Replies Last reply
              3
              • Dr_PainD Dr_Pain

                zbigjeff said in What's your next Meat Project?:

                YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

                Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

                processheadP Offline
                processheadP Offline
                processhead
                Regular Contributors Power User
                wrote on last edited by
                #672

                Dr_Pain said in What's your next Meat Project?:

                zbigjeff said in What's your next Meat Project?:

                YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

                Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

                😢😢😢

                Paul

                1 Reply Last reply
                0
                • Dr_PainD Dr_Pain

                  zbigjeff said in What's your next Meat Project?:

                  YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

                  Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

                  zbigjeffZ Offline
                  zbigjeffZ Offline
                  zbigjeff
                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                  wrote on last edited by
                  #673

                  Dr_Pain Warned by the boss means “don’t do IT”. It’s a trap. LOL

                  1 Reply Last reply
                  0
                  • Dr_PainD Dr_Pain

                    zbigjeff said in What's your next Meat Project?:

                    YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

                    Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by
                    #674

                    Dr_Pain but its .88 cents a pound.

                    “You never really die until you end up on the wall at a Cracker Barrel”

                    1 Reply Last reply
                    2
                    • Dr_PainD Dr_Pain

                      zbigjeff said in What's your next Meat Project?:

                      YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

                      Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

                      B Offline
                      B Offline
                      bocephus
                      Team Orange Power User Canning Masterbuilt Veteran
                      wrote on last edited by
                      #675

                      Dr_Pain That would be hard to pass up, but I understand not wanting the extra things to move.

                      1 Reply Last reply
                      0
                      • Dr_PainD Dr_Pain

                        zbigjeff said in What's your next Meat Project?:

                        YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

                        Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

                        samspadeS Offline
                        samspadeS Offline
                        samspade
                        Team Orange Masterbuilt Sous Vide Team Blue Power User
                        wrote on last edited by
                        #676

                        Dr_Pain how about… " honey it will make it so much easier to move if we dont have to stop and cook dinner. I could just throw a few on the grill while we unpack,"

                        1 Reply Last reply
                        0
                        • Dr_PainD Dr_Pain

                          zbigjeff said in What's your next Meat Project?:

                          YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

                          Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

                          C Offline
                          C Offline
                          calldoctoday
                          Team Blue Power User Regular Contributors
                          wrote on last edited by
                          #677

                          Dr_Pain We are all here with ya DOC!

                          1 Reply Last reply
                          2
                          • PivodogP Offline
                            PivodogP Offline
                            Pivodog
                            wrote on last edited by
                            #678

                            If it makes you feel better then you can fill up my freezer!

                            1 Reply Last reply
                            2
                            • HerbcoFoodH Offline
                              HerbcoFoodH Offline
                              HerbcoFood
                              Regular Contributors Team Orange Sous Vide
                              wrote on last edited by
                              #679

                              Just ground up that entire deer I shot this past weekend, it’s really sad being outside alone in the 20° weather. No one wanted to come over and watch…

                              PapaSopP B 2 Replies Last reply
                              0
                              • HerbcoFoodH HerbcoFood

                                Just ground up that entire deer I shot this past weekend, it’s really sad being outside alone in the 20° weather. No one wanted to come over and watch…

                                PapaSopP Offline
                                PapaSopP Offline
                                PapaSop
                                Team Orange Power User Veteran
                                wrote on last edited by
                                #680

                                HerbcoFood
                                20??? You are in Texas, right? Currently 9 up in the frozen tundra.

                                johnsbrewhouseJ HerbcoFoodH 2 Replies Last reply
                                0
                                • PapaSopP PapaSop

                                  HerbcoFood
                                  20??? You are in Texas, right? Currently 9 up in the frozen tundra.

                                  johnsbrewhouseJ Offline
                                  johnsbrewhouseJ Offline
                                  johnsbrewhouse
                                  Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                  wrote on last edited by
                                  #681

                                  PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                                  PapaSopP GWG8541G 2 Replies Last reply
                                  2
                                  • PapaSopP PapaSop

                                    HerbcoFood
                                    20??? You are in Texas, right? Currently 9 up in the frozen tundra.

                                    HerbcoFoodH Offline
                                    HerbcoFoodH Offline
                                    HerbcoFood
                                    Regular Contributors Team Orange Sous Vide
                                    wrote on last edited by
                                    #682

                                    PapaSop Yep, so perfect outdoor processing with no worries, everything stays nice and cold.

                                    1 Reply Last reply
                                    1
                                    • johnsbrewhouseJ johnsbrewhouse

                                      PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                                      PapaSopP Offline
                                      PapaSopP Offline
                                      PapaSop
                                      Team Orange Power User Veteran
                                      wrote on last edited by
                                      #683

                                      johnsbrewhouse said in What's your next Meat Project?:

                                      PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                                      50??? I only wish… That would be heat wave right now.

                                      johnsbrewhouseJ 1 Reply Last reply
                                      0
                                      • PapaSopP PapaSop

                                        johnsbrewhouse said in What's your next Meat Project?:

                                        PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                                        50??? I only wish… That would be heat wave right now.

                                        johnsbrewhouseJ Offline
                                        johnsbrewhouseJ Offline
                                        johnsbrewhouse
                                        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                        wrote on last edited by
                                        #684

                                        PapaSop yeah, shorts and t-shirt weather, not even raining, can’t beat that.

                                        C 1 Reply Last reply
                                        2
                                        • johnsbrewhouseJ johnsbrewhouse

                                          PapaSop yeah, shorts and t-shirt weather, not even raining, can’t beat that.

                                          C Offline
                                          C Offline
                                          calldoctoday
                                          Team Blue Power User Regular Contributors
                                          wrote on last edited by
                                          #685

                                          johnsbrewhouse That is crazy isn’t it. Freezing here with about 85% humidity.

                                          johnsbrewhouseJ 1 Reply Last reply
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