What's your next Meat Project?
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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.
calldoctoday Right now crossing the boarder is a little tricky, by summer hopefully things will be better.
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Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
HerbcoFood Well, Amazon is always waiting for an order.
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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.
Matt W.
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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.
RafterW sounds like a pretty good mix
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Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
HerbcoFood Looks great. I know the feeling my scales broke on me last week.
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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.
RafterW Looks like you’re set for a while. That should be done fine tasting burger.
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HerbcoFood Looks great. I know the feeling my scales broke on me last week.
Lance Glad I really don’t need one for awhile.
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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.
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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.
HerbcoFood nice neighbor. I cant wait to see pictures of what you do with it
hey vegetarians, my food poops on your food!
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HerbcoFood nice neighbor. I cant wait to see pictures of what you do with it
kyle Yeah, it was just a small portion of about the 40lbs of filets he had.
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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.
HerbcoFood that will make a few fish fry’s
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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.
HerbcoFood Keep that neighbor happy. Sounds like he’s a good one.
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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.
HerbcoFood WOW, I haven’t had speckled trout in years, your neighbor is the best ever!
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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.
HerbcoFood wow that must mean you’re a pretty good neighbor also. Congrats
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Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.
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Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.
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it will take a lot of hotdogs to use up all that burger with chili lol
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Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.
zbigjeff Please let me know if you like the ground up version better I’m going live Saturday with the boiled garlic one way or the other.
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