Roast Beef
-
msalmon YES! More people need to try roast beef with injected Pa’s black bull! Some people here, Austin being the main offender, still use the Butter Flavored for roast beef. Now, that is good but the Pa’s is better!
Im putting this on our social media accounts, great looking pic and great description!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
msalmon YES! More people need to try roast beef with injected Pa’s black bull! Some people here, Austin being the main offender, still use the Butter Flavored for roast beef. Now, that is good but the Pa’s is better!
Im putting this on our social media accounts, great looking pic and great description!
-
I just made a sous vide eye of round. It was delicious but bland. I didn’t inject anything into it but want to do another one. Anything stopping me from using a jerky blend to inject into it and any thoughts on the amount to use? I really enjoy the pepper and garlic jerky seasoning and think it would be good in roast beef.
-
scott farm Making sure you aren’t planning on selling it? I just ask because of your username, I don’t think there would be any labeling issues if you did decide to do that but you always want to check on things like that. As for how much to use I really have no clue but my main fear is that it would come out very salty, perhaps to the point of inedible as it is designed for a jerky. Having said that, it could also be really good but I would absolutely run a smaller test batch first before doing anything in quantity.
-
No, nothing for sale. I’m just a home enthusiast. I made hole muscle jerky with a bunch of deer roasts I had in the freezer. When I was taking the meat out of the bag, there was a handful of pieces that fell apart. Not wanting to waste it, I pan fried them and they were fantastic. I did the same with the buffalo wing and the habanero lime. The habanero was a little on the salty side, but the other two tasted good enough to think I did it on purpose. Currently the largest roast I can find in the store around here top out around 5 lbs. I’m thinking about doing a couple 2lb +/- roasts. One at the normal season rate per pound recommendation and one at half. I’m thinking I will follow the ham procedure I followed from your website and see where that lands. A sous vide in a cooler makes for the easiest long cook I have ever done.
-
scott farm Please post results of anything you do in this vein!
-
scott farm Please post results of anything you do in this vein!
Jonathon Here is the discussion talked about in the podcast today.
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:
