What's your next Meat Project?
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processhead jerky from backstraps. Haven’t been able to make myself do that yet.
cdavis said in What's your next Meat Project?:
processhead jerky from backstraps. Haven’t been able to make myself do that yet.
Normally I would save them for the grill, but these hid out in the freezer for two years. Still have some newer ones on hand for grilling and hopefully some fresh ones on deck when I harvest deer this fall.
Seriously, it is sooo good and tender. If you have never tried it, you need to treat yourself to some.
Paul
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cdavis said in What's your next Meat Project?:
processhead jerky from backstraps. Haven’t been able to make myself do that yet.
Normally I would save them for the grill, but these hid out in the freezer for two years. Still have some newer ones on hand for grilling and hopefully some fresh ones on deck when I harvest deer this fall.
Seriously, it is sooo good and tender. If you have never tried it, you need to treat yourself to some.
processhead I can live with that explanation. I bet it does make some great jerky.
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The pit is lit, the blue smoke is rolling and my Canadian Bacon is getting a nice smoke bath.
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cdavis said in What's your next Meat Project?:
processhead jerky from backstraps. Haven’t been able to make myself do that yet.
Normally I would save them for the grill, but these hid out in the freezer for two years. Still have some newer ones on hand for grilling and hopefully some fresh ones on deck when I harvest deer this fall.
Seriously, it is sooo good and tender. If you have never tried it, you need to treat yourself to some.
processhead I agree, they do make great jerky. A few years ago found some in freezer that was a couple years old and made into jerky.
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Smoke bath completed, now I am going to put it up in the chill chest and mess with it tomorrow.
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3 racks of BB ribs and a half steamer pan of my sweet heat beans are headed to the smoker tomorrow. Got to pull the membrane off tonight and rub them down.
“I don’t know what it does for the ribs but, it gives me the woozies!” ;<) ;<) -
Smoke bath completed, now I am going to put it up in the chill chest and mess with it tomorrow.
HerbcoFood man those look awesome
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Hot links for sausage Poboys
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Very good looking product. Your own recipe or already mad?
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Dr_Pain good looking hot links
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Pivodog good looking sausages
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samspade said in What's your next Meat Project?:
Very good looking product. Your own recipe or already mad?
The base recipe I found online but did add the Cajun flare to it
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Pivodog - Yeah Man!
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HerbcoFood man those look awesome
cdavis Thanks, I just need to put it through the deli slicer next time I go to my parents house.
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Pivodog nice links. Strong work.
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Dr_Pain those look great
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I had forgotten about my buddy for some reason bought me an entire NY strip and the umai dry aging bags to see how it works. Well today was day 45 of being aged, so I cut 1.5" steaks. I will reverse sear two this weekend to see how supple they taste. My smoker will be blowing and going Saturday for sure. The fat feels very buttery and the meat is super soft.
HerbcoFood So I cooked the very end pieces of this on Saturday over the fire. I thought 90 seconds on each side would be perfect. Well it was way too much time. It was closer to a medium doneness, which I know I know is overcooked. Hey it happens! The “steaks” that came from the ends were pretty darn small. However, good news is that we were able to tell how supple the meat was. We could tell they had a more in depth flavor and was pretty tender. As I told my wife, I can’t wait to cook one of the full size steaks and not mess it up!
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I finally was able to get to my parents house to use my dads deli slicer. The meat came out a little salty, but I can tell once you add other foods around it, it’ll be supple. I think next time I am going to add more maple syrup, I want it to be a little sweeter.
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