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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

    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!

        1 Reply Last reply
        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
                                      1
                                      • C calldoctoday

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

                                        johnsbrewhouseJ Offline
                                        johnsbrewhouseJ Offline
                                        johnsbrewhouse
                                        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                        wrote on last edited by
                                        #686

                                        calldoctoday Yes it is, talk to my brother yesterday in Texas. He’s south of Dallas, it was 20 degree’s in the afternoon. He had just gotten back from Colorado Wednesday morning after getting delayed there due to weather but got back to DFW before the ice storm hit. He knows how to drive ice and snow but the people down there don’t so he stays put

                                        1 Reply Last reply
                                        4
                                        • 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…

                                          B Offline
                                          B Offline
                                          bocephus
                                          Team Orange Power User Canning Masterbuilt Veteran
                                          wrote on last edited by
                                          #687

                                          HerbcoFood We had snow Wednesday afternoon and night here in NM, cold here this morning 10 degrees, pipes were a little slow but got them running.

                                          HerbcoFoodH 1 Reply Last reply
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