What's your next Meat Project?
-
Ridley Acres To my knowledge there just is not and economical water meter available for the home processor, but weighing your meat is a very good alternative. I just finished some salami and dried it to 40% weight loss (accidental) but that number is very accurate and dependable.
PH testing can be done by strips so some say, but others say for meat it is not accurate enough, so I went with Apera, but at $200.00 that is a lot to ask for the occasional user.
T-SPX likes both mono and di sugars, so you should use a combination of table sugar and dextrose, but if you cannot find dextrose then invert some table sugar which will form glucose and fructose and that will solve the sugar problem very easily.
mrobisr I am calling this meat experimental as its already been dry aged for 2.5 months in my uninsulated/unheated Wisconsin garage. Due to the age it doesn’t have as much moisture as it would fresh so I am not thinking the traditional weigh method will be as reliable. I’ll follow the recipe and process to the “T” and very closely monitor my temp/humid levels in the chamber. I’ll hold for the prescribed duration, but perhaps I can connect with someone locally for testing the safety…otherwise I’ll do the old world method. Sample and wait a couple days before the rest of the family tried it.
I did end up just ordering some dextrose since it’ll be a few days before I can get started.
-
mrobisr I am calling this meat experimental as its already been dry aged for 2.5 months in my uninsulated/unheated Wisconsin garage. Due to the age it doesn’t have as much moisture as it would fresh so I am not thinking the traditional weigh method will be as reliable. I’ll follow the recipe and process to the “T” and very closely monitor my temp/humid levels in the chamber. I’ll hold for the prescribed duration, but perhaps I can connect with someone locally for testing the safety…otherwise I’ll do the old world method. Sample and wait a couple days before the rest of the family tried it.
I did end up just ordering some dextrose since it’ll be a few days before I can get started.
Ridley Acres Ya know, you could invite someone outside the family to taste test FIRST. Yes, I’m smiling.
-
It’s been a while since I have posted…been pretty busy. Saturday I actually had some time to make some brats. Made 12.5 lbs of jalapeño popper brats and 12.5 lbs of Supreme pizza brats.
I added 1 lb of frozen chopped up cream cheese, 1 oz of extra jalapeño flakes, and 1 lb of par cooked bacon. Haven’t sampled the brat off the grill yet but the test patty was good. They will be too hot for my kids though.
The Supreme pizza brat I added 1 lb of high temp mozzarella and 1 lb of pepperoni in the stick form. I just did a course grind on the pepperoni. The test patty from this was amazing!!! My kids loved it as did I. This would be great with some pizza sauce and some extra mozzarella on a bun then toasted in the oven!!!
ND Mike man those brats look great
-
Here is my project for next weekend. Prime brisket from sams.
-
samspade can’t wait to see it. Good luck
-
samspade Prime briskets are the best! Knock on wood, I haven’t gotten a bad one yet.
-
cdavis had some for supper last night and they were great!
-
samspade Prime briskets are the best! Knock on wood, I haven’t gotten a bad one yet.
HerbcoFood Guess I’m too cheap to buy the prime, in the past I only cooked with packer briskets, but since finding wildfork I can buy the choice at the same price as the packers. Maybe I’ll get there one day.
-
HerbcoFood Guess I’m too cheap to buy the prime, in the past I only cooked with packer briskets, but since finding wildfork I can buy the choice at the same price as the packers. Maybe I’ll get there one day.
mrobisr I’m too cheap to buy the prime too! But I bought a packer at costco for 3.99 a lb, and when I got it home discovered it was prime lol. That’s way better than the 7 and $8 per lb I see choice for at Commissary and Frys and Safeway!
-
Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
-
Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
-
samspade looks awesome. I bet it was a happy Easter at your place with that chunk of goodness
kyle yep we pigged out. Mostly on the burnt ends waiting for the flat.
-
Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade looks so good! Now I want to cook one!
-
samspade Yep, you had me at the photo of the burnt ends. Looks great.
-
Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade Looks perfectly cooked to the easy slicing stage
-
Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade I think it was Meathead on the Amazing Ribs site that coined a term I always remember to describe the perfect stage of done-ness for a brisket .
Meathead called it the “WubbaWabba” texture that describes when the tough connective collagen tissue throughout a brisket breaks down from the sustained moist heat into a soft gelatinous goo. Stick a fork in it when it done and it goes Wubbawabba. Love it. -
Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade Lovin’ some burnt ends. All the rest of the pics were good. But, my taste buds kept stopping at the pan of burnt ends. LOL
-
Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade thats a thing a beauty, especially those burnt ends.
-
Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade Ya got yer selves some of the Awesomeness right there!
Remember all, that the 20? temp is an approximate IT of doneness. the real temp is when a pointy device inserts without restriction.I had a prime grade whole packer that was done before an IT of 190!! Say What??!! I decided to start to poke it after the IT temp was 192 thinking it was time and getting close, WRONG!! IT was already done!! Best packer I’d ever done at that!
-
Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade it all looks great
congrats
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
