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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
1.0k Posts 50 Posters 94.0k Views 42 Watching
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  • B bocephus

    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 Offline
    HerbcoFoodH Offline
    HerbcoFood
    Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #690

    bocephus That almost seems exciting…

    1 Reply Last reply
    0
    • PivodogP Offline
      PivodogP Offline
      Pivodog
      wrote on last edited by
      #691

      unfortunately, as the temp drops so does my glass. time for a refill!

      HerbcoFoodH 1 Reply Last reply
      4
      • PivodogP Pivodog

        unfortunately, as the temp drops so does my glass. time for a refill!

        HerbcoFoodH Offline
        HerbcoFoodH Offline
        HerbcoFood
        Regular Contributors Team Orange Sous Vide
        wrote on last edited by
        #692

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

        unfortunately, as the temp drops so does my glass. time for a refill!

        I heard that!!! Really the only reason I made my pup come back home from the late night walk.

        PivodogP 1 Reply Last reply
        1
        • HerbcoFoodH HerbcoFood

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

          unfortunately, as the temp drops so does my glass. time for a refill!

          I heard that!!! Really the only reason I made my pup come back home from the late night walk.

          PivodogP Offline
          PivodogP Offline
          Pivodog
          wrote on last edited by
          #693

          HerbcoFood so your pup needed a refill! LOL!

          HerbcoFoodH 1 Reply Last reply
          0
          • PivodogP Pivodog

            HerbcoFood so your pup needed a refill! LOL!

            HerbcoFoodH Offline
            HerbcoFoodH Offline
            HerbcoFood
            Regular Contributors Team Orange Sous Vide
            wrote on last edited by
            #694

            Pivodog Well yes as there wasn’t any street water for her to drink and I was fresh out of warm whiskey to keep me warm…

            1 Reply Last reply
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            • GWG8541G GWG8541

              johnsbrewhouse I’ll take that 50 right now. Its 17 and dropping right now with about 8 inches of snow with a nice icy base.

              johnsbrewhouseJ Offline
              johnsbrewhouseJ Offline
              johnsbrewhouse
              Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
              wrote on last edited by johnsbrewhouse
              #695

              GWG8541 That icy base is what sucks. That’s what we had Christmas Eve and on and off for two weeks, We normally don’t have prolonged snow here. I have a plow on my quad in the winter because in order to get up the driveway, it needs to be clear since its so steep. My Kubota just didn’t cut it, it hates ice, even being 4wd. Plus when I was working for the pd., we got called in at 3 AM to chain police vehicles then had to do the Public Works trucks.

              GWG8541G 1 Reply Last reply
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              • 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.

                ND MikeN Offline
                ND MikeN Offline
                ND Mike
                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                wrote on last edited by
                #696

                Dr_Pain .88 cents, I would be in trouble because I for sure would have not listened to my wife!

                Dr_PainD 1 Reply Last reply
                2
                • ND MikeN ND Mike

                  Dr_Pain .88 cents, I would be in trouble because I for sure would have not listened to my wife!

                  Dr_PainD Offline
                  Dr_PainD Offline
                  Dr_Pain
                  Sous Vide Dry Cured Sausage Traeger Team Blue
                  wrote on last edited by
                  #697

                  ND Mike said in What's your next Meat Project?:

                  Dr_Pain .88 cents, I would be in trouble because I for sure would have not listened to my wife!

                  5A6263B7-D6AE-46E0-A0A1-DE7F29C68784.jpeg

                  1 Reply Last reply
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                  • johnsbrewhouseJ johnsbrewhouse

                    GWG8541 That icy base is what sucks. That’s what we had Christmas Eve and on and off for two weeks, We normally don’t have prolonged snow here. I have a plow on my quad in the winter because in order to get up the driveway, it needs to be clear since its so steep. My Kubota just didn’t cut it, it hates ice, even being 4wd. Plus when I was working for the pd., we got called in at 3 AM to chain police vehicles then had to do the Public Works trucks.

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by
                    #698

                    johnsbrewhouse it has always amazed me how far north your state is, but how mild the winters can be. I know its according to where in the state someone lives and how close to the Pacific you are, but you definitely live in a beautiful state.

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

                    johnsbrewhouseJ 1 Reply Last reply
                    1
                    • GWG8541G GWG8541

                      johnsbrewhouse it has always amazed me how far north your state is, but how mild the winters can be. I know its according to where in the state someone lives and how close to the Pacific you are, but you definitely live in a beautiful state.

                      johnsbrewhouseJ Offline
                      johnsbrewhouseJ Offline
                      johnsbrewhouse
                      Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                      wrote on last edited by
                      #699

                      GWG8541 It depends on which side of the mountains you live on and how far north in the state you live too. The folks who live East of the mountains like Joe Hell can get really cold weather near or below zero, the people on the west side but north near the Canadian boarder get colder and snow more often than we do even though they are only 144 miles away. They get weather from the east that comes through the Fraser River canyon that it cold and causes heavy snow. So many micro climates, we even have the only rain forest in the US.

                      GWG8541G 1 Reply Last reply
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                      • johnsbrewhouseJ johnsbrewhouse

                        GWG8541 It depends on which side of the mountains you live on and how far north in the state you live too. The folks who live East of the mountains like Joe Hell can get really cold weather near or below zero, the people on the west side but north near the Canadian boarder get colder and snow more often than we do even though they are only 144 miles away. They get weather from the east that comes through the Fraser River canyon that it cold and causes heavy snow. So many micro climates, we even have the only rain forest in the US.

                        GWG8541G Offline
                        GWG8541G Offline
                        GWG8541
                        Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                        wrote on last edited by
                        #700

                        johnsbrewhouse those rain forrest are amazing. That is one thing I can hopefully do before I get to old. I want to take the wife to the pacific north west. She has never been. Its definitely something to see. Like I said, you all live in a beautiful state. Words or video can’t do it justice.

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

                        johnsbrewhouseJ C 2 Replies Last reply
                        2
                        • GWG8541G GWG8541

                          johnsbrewhouse those rain forrest are amazing. That is one thing I can hopefully do before I get to old. I want to take the wife to the pacific north west. She has never been. Its definitely something to see. Like I said, you all live in a beautiful state. Words or video can’t do it justice.

                          johnsbrewhouseJ Offline
                          johnsbrewhouseJ Offline
                          johnsbrewhouse
                          Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                          wrote on last edited by
                          #701

                          GWG8541 August and September are the best times and probably the driest. July we get rain at times and it can get really warm but by mid August and September we are cooling down and our fall rains have not started. Rain here is generally not heavy, just light and drizzly but can be all day. This all depends also where you are. I live 100 miles from the coast and 60 miles south of Seattle kind of in an area that see’s some rain shadowing from the coastal range.

                          1 Reply Last reply
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                          • GWG8541G GWG8541

                            johnsbrewhouse those rain forrest are amazing. That is one thing I can hopefully do before I get to old. I want to take the wife to the pacific north west. She has never been. Its definitely something to see. Like I said, you all live in a beautiful state. Words or video can’t do it justice.

                            C Offline
                            C Offline
                            calldoctoday
                            Team Blue Power User Regular Contributors
                            wrote on last edited by
                            #702

                            GWG8541 Take your wife to British Columbia too. I was there briefly about 20 years ago or so, I think in September, maybe August. It is breathtaking & as you mentioned, there is a rainforest there. Then you think about it a bit. Of course Oregon & Washington is very nice too.

                            johnsbrewhouseJ 1 Reply Last reply
                            2
                            • HerbcoFoodH Offline
                              HerbcoFoodH Offline
                              HerbcoFood
                              Regular Contributors Team Orange Sous Vide
                              wrote on last edited by
                              #703

                              Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
                              009A52A7-4CA4-46CB-A337-28DB47423B19.JPG

                              zbigjeffZ LanceL 2 Replies Last reply
                              6
                              • C calldoctoday

                                GWG8541 Take your wife to British Columbia too. I was there briefly about 20 years ago or so, I think in September, maybe August. It is breathtaking & as you mentioned, there is a rainforest there. Then you think about it a bit. Of course Oregon & Washington is very nice too.

                                johnsbrewhouseJ Offline
                                johnsbrewhouseJ Offline
                                johnsbrewhouse
                                Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                wrote on last edited by
                                #704

                                calldoctoday Right now crossing the boarder is a little tricky, by summer hopefully things will be better.

                                1 Reply Last reply
                                2
                                • HerbcoFoodH HerbcoFood

                                  Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
                                  009A52A7-4CA4-46CB-A337-28DB47423B19.JPG

                                  zbigjeffZ Offline
                                  zbigjeffZ Offline
                                  zbigjeff
                                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                  wrote on last edited by
                                  #705

                                  HerbcoFood Well, Amazon is always waiting for an order.

                                  1 Reply Last reply
                                  0
                                  • RafterWR Offline
                                    RafterWR Offline
                                    RafterW
                                    Power User Regular Contributors Cast Iron Big Green Egg
                                    wrote on last edited by
                                    #706

                                    15 lbs of mixed-bag burger is put up. Made deer jerky for a friend, the trim and pieces too small to mess with for jerky went into a grind with some leftover antelope that I had, two beef roasts, and two lbs of ribeye fat cap that I picked up from my local Dillon’s a while back. Fried up that last little bit that’s left in the stuffer, man was it tasty! Probably pretty close to 1:1:1 on the meat blocks or 2:1 game:beef. I’m going to estimate it at 90/10. 93CA3337-6E62-4B9C-99B8-A949DE4FB0F8.jpeg

                                    Matt W.

                                    cdavisC wdalyW 2 Replies Last reply
                                    4
                                    • RafterWR RafterW

                                      15 lbs of mixed-bag burger is put up. Made deer jerky for a friend, the trim and pieces too small to mess with for jerky went into a grind with some leftover antelope that I had, two beef roasts, and two lbs of ribeye fat cap that I picked up from my local Dillon’s a while back. Fried up that last little bit that’s left in the stuffer, man was it tasty! Probably pretty close to 1:1:1 on the meat blocks or 2:1 game:beef. I’m going to estimate it at 90/10. 93CA3337-6E62-4B9C-99B8-A949DE4FB0F8.jpeg

                                      cdavisC Offline
                                      cdavisC Offline
                                      cdavis
                                      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                      wrote on last edited by
                                      #707

                                      RafterW sounds like a pretty good mix 👌

                                      1 Reply Last reply
                                      1
                                      • HerbcoFoodH HerbcoFood

                                        Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
                                        009A52A7-4CA4-46CB-A337-28DB47423B19.JPG

                                        LanceL Offline
                                        LanceL Offline
                                        Lance
                                        Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
                                        wrote on last edited by
                                        #708

                                        HerbcoFood Looks great. I know the feeling my scales broke on me last week.

                                        You never work a day in your life if you love what you do.

                                        HerbcoFoodH 1 Reply Last reply
                                        0
                                        • RafterWR RafterW

                                          15 lbs of mixed-bag burger is put up. Made deer jerky for a friend, the trim and pieces too small to mess with for jerky went into a grind with some leftover antelope that I had, two beef roasts, and two lbs of ribeye fat cap that I picked up from my local Dillon’s a while back. Fried up that last little bit that’s left in the stuffer, man was it tasty! Probably pretty close to 1:1:1 on the meat blocks or 2:1 game:beef. I’m going to estimate it at 90/10. 93CA3337-6E62-4B9C-99B8-A949DE4FB0F8.jpeg

                                          wdalyW Offline
                                          wdalyW Offline
                                          wdaly
                                          Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                                          wrote on last edited by
                                          #709

                                          RafterW Looks like you’re set for a while. That should be done fine tasting burger.

                                          1 Reply Last reply
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