What's your next Meat Project?
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Pork belly projects. Doing some Char Siu, some Cantonese style, and of course some bacon. Now time to let marinate and cure. Just like Tom Petty sang The waaaiting is the hardest part.
Surg yeah man. Diversity in pork bellies. Love it.
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GWG8541 I agree with you, I like dogs better than most people.
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I like the southern my wife likes the maple sausage
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ND Mike I have been know to add a little extra to mine also. Is there really such thing as too much garlic.
GWG8541 not really…unless it is date night!
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Pork belly projects. Doing some Char Siu, some Cantonese style, and of course some bacon. Now time to let marinate and cure. Just like Tom Petty sang The waaaiting is the hardest part.
Surg good looking bellies
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johng and I have to make 2 things this week. One is a sweet bologna that we are going to try new casings on and the other is a test for a new grinder system. Now, we could just do them both at once or we could make something cool out of the grinder test one. Anyone got a seasoning that they want to know what it is like that no one has tried yet? Cause if not we are making landjaegar sausage with Jagermeister instead of water. Someone recommended it or suggested it on a Livestream and it sounded interesting!
Jonathon said in What's your next Meat Project?:
johng and I have to make 2 things this week. One is a sweet bologna that we are going to try new casings on and the other is a test for a new grinder system. Now, we could just do them both at once or we could make something cool out of the grinder test one. Anyone got a seasoning that they want to know what it is like that no one has tried yet? Cause if not we are making landjaegar sausage with Jagermeister instead of water. Someone recommended it or suggested it on a Livestream and it sounded interesting!
Sweet bologna… you have my attention!
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I’m going to make 12lbs of Smoke Bologna this weekend. I haven’t decided to use the bowl chopper to just the grinder, any suggestions?
Pivodog said in What's your next Meat Project?:
I’m going to make 12lbs of Smoke Bologna this weekend. I haven’t decided to use the bowl chopper to just the grinder, any suggestions?
Bowl chopper makes all the difference IMO
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Pivodog That looks good, where did you find the loin with that fat cap.
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Doing ring bologna. Couldn’t decide whether I wanted emulsified or it ground with medium plate with fat ground with large plate. So I decided to do 5 pounds each way and see which one I like better.
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Doing ring bologna. Couldn’t decide whether I wanted emulsified or it ground with medium plate with fat ground with large plate. So I decided to do 5 pounds each way and see which one I like better.
Grimpuppy And the winner is? Let us know.
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In the smoker
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The flavor is great on both. The course ground has way to much fat. I did them both at 70/30. The emulsified is about the perfect balance. The course on the other hand is just to much raw fat. The flavor is great but your entire mouth gets a heavy coating of fat. You wouldn’t be able to eat more than a few slices before it is to much. Maybe with some cheese n crackers it would be more tolerable. I would do them both again but cut back to 80/20 at the most on the course grind. I would also probably run the fat through a med plate instead of the course plate to reduce the size.
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The flavor is great on both. The course ground has way to much fat. I did them both at 70/30. The emulsified is about the perfect balance. The course on the other hand is just to much raw fat. The flavor is great but your entire mouth gets a heavy coating of fat. You wouldn’t be able to eat more than a few slices before it is to much. Maybe with some cheese n crackers it would be more tolerable. I would do them both again but cut back to 80/20 at the most on the course grind. I would also probably run the fat through a med plate instead of the course plate to reduce the size.
The lean in the course ground batch looks about right. What size plate did you grind the fat through?
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The flavor is great on both. The course ground has way to much fat. I did them both at 70/30. The emulsified is about the perfect balance. The course on the other hand is just to much raw fat. The flavor is great but your entire mouth gets a heavy coating of fat. You wouldn’t be able to eat more than a few slices before it is to much. Maybe with some cheese n crackers it would be more tolerable. I would do them both again but cut back to 80/20 at the most on the course grind. I would also probably run the fat through a med plate instead of the course plate to reduce the size.
Grimpuppy Very good evaluation & good looking finished product with the exception as you indicated of the heavy fat. It still looks good. I think processhead may have the answer.
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This post is deleted!
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The flavor is great on both. The course ground has way to much fat. I did them both at 70/30. The emulsified is about the perfect balance. The course on the other hand is just to much raw fat. The flavor is great but your entire mouth gets a heavy coating of fat. You wouldn’t be able to eat more than a few slices before it is to much. Maybe with some cheese n crackers it would be more tolerable. I would do them both again but cut back to 80/20 at the most on the course grind. I would also probably run the fat through a med plate instead of the course plate to reduce the size.
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The lean in the course ground batch looks about right. What size plate did you grind the fat through?
processhead said in What's your next Meat Project?:
The lean in the course ground batch looks about right. What size plate did you grind the fat through?
I ground the fat through a 3/8 plate once. The meat was through a 3/8 plate once and then 3/16 plate once.
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processhead said in What's your next Meat Project?:
The lean in the course ground batch looks about right. What size plate did you grind the fat through?
I ground the fat through a 3/8 plate once. The meat was through a 3/8 plate once and then 3/16 plate once.
Grimpuppy said in What's your next Meat Project?:
processhead said in What's your next Meat Project?:
The lean in the course ground batch looks about right. What size plate did you grind the fat through?
I ground the fat through a 3/8 plate once. The meat was through a 3/8 plate once and then 3/16 plate once.
I think grinding the fat through a 3/16 plate would help.
MIxing the resulting fat and lean less thoroughly might help keep that fat particle definition you are looking for without just making it look like the fine ground version you made.
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