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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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  • 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
      0
      • 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
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                • 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
                          1
                          • LanceL Lance

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

                            HerbcoFoodH Offline
                            HerbcoFoodH Offline
                            HerbcoFood
                            Regular Contributors Team Orange Sous Vide
                            wrote on last edited by
                            #710

                            Lance Glad I really don’t need one for awhile.

                            1 Reply Last reply
                            1
                            • Dr_PainD Offline
                              Dr_PainD Offline
                              Dr_Pain
                              Sous Vide Dry Cured Sausage Traeger Team Blue
                              wrote on last edited by
                              #711

                              AFFC4171-11CB-4942-AA93-2350A60ECEDD.jpeg

                              Although I can’t make salami at the moment I can do some pepperoni. I do have a sharp cheddar and some Parmesan aging in the meat locker

                              1 Reply Last reply
                              4
                              • HerbcoFoodH Offline
                                HerbcoFoodH Offline
                                HerbcoFood
                                Regular Contributors Team Orange Sous Vide
                                wrote on last edited by
                                #712

                                If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                IMG_9850.jpg

                                kyleK YooperDogY wdalyW mrobisrM cdavisC 5 Replies Last reply
                                5
                                • HerbcoFoodH HerbcoFood

                                  If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                  IMG_9850.jpg

                                  kyleK Offline
                                  kyleK Offline
                                  kyle
                                  Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                  wrote on last edited by
                                  #713

                                  HerbcoFood nice neighbor. I cant wait to see pictures of what you do with it

                                  hey vegetarians, my food poops on your food!

                                  HerbcoFoodH 1 Reply Last reply
                                  0
                                  • kyleK kyle

                                    HerbcoFood nice neighbor. I cant wait to see pictures of what you do with it

                                    HerbcoFoodH Offline
                                    HerbcoFoodH Offline
                                    HerbcoFood
                                    Regular Contributors Team Orange Sous Vide
                                    wrote on last edited by
                                    #714

                                    kyle Yeah, it was just a small portion of about the 40lbs of filets he had.

                                    1 Reply Last reply
                                    0
                                    • HerbcoFoodH HerbcoFood

                                      If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                      IMG_9850.jpg

                                      YooperDogY Offline
                                      YooperDogY Offline
                                      YooperDog
                                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                      wrote on last edited by
                                      #715

                                      HerbcoFood that will make a few fish fry’s

                                      1 Reply Last reply
                                      0
                                      • HerbcoFoodH HerbcoFood

                                        If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                        IMG_9850.jpg

                                        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
                                        #716

                                        HerbcoFood Keep that neighbor happy. Sounds like he’s a good one.

                                        1 Reply Last reply
                                        0
                                        • HerbcoFoodH HerbcoFood

                                          If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                          IMG_9850.jpg

                                          mrobisrM Offline
                                          mrobisrM Offline
                                          mrobisr
                                          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                          wrote on last edited by
                                          #717

                                          HerbcoFood WOW, I haven’t had speckled trout in years, your neighbor is the best ever!

                                          1 Reply Last reply
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