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  5. What's your next Meat Project?

What's your next Meat Project?

Scheduled Pinned Locked Moved Meat Processing
bowl chopper
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  • GWG8541G GWG8541

    Pivodog good looking product

    PivodogP Offline
    PivodogP Offline
    Pivodog
    wrote on last edited by
    #507

    GWG8541 Both, The seasoning came with some flavoring but I also added fresh chunks of Bacon to it.

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    0
    • PivodogP Pivodog

      Yesterday’s project is complete. I made 10 lbs of Bacon Cheese Burger Sausage.

      20220101_144731.jpg
      20220103_181329.jpg

      cdavisC Offline
      cdavisC Offline
      cdavis
      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
      wrote on last edited by
      #508

      Pivodog those look as good as they sound.

      1 Reply Last reply
      1
      • Denny OD Denny O

        Pivodog said in What's your next Meat Project?:

        Yesterday’s project is complete. I made 10 lbs of Bacon Cheese Burger Sausage.

        20220101_144731.jpg
        20220103_181329.jpg

        Aw, -ell here we go again! Excellent looking!!
        We just had pineapple brats from a meat market in MN that I have to stop at every time I go through. Sad that is only once a year.

        Dr_PainD Offline
        Dr_PainD Offline
        Dr_Pain
        Sous Vide Dry Cured Sausage Traeger Team Blue
        wrote on last edited by
        #509

        @dennyo Those sausages look absolutely delicious

        cdavisC 1 Reply Last reply
        0
        • Dr_PainD Dr_Pain

          @dennyo Those sausages look absolutely delicious

          cdavisC Offline
          cdavisC Offline
          cdavis
          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
          wrote on last edited by
          #510

          Dr_Pain those sausages belong to Pivodog

          1 Reply Last reply
          1
          • Ridley AcresR Offline
            Ridley AcresR Offline
            Ridley Acres
            Regular Contributors
            wrote on last edited by
            #511

            Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.

            HerbcoFoodH processheadP IVERYANI mrobisrM Ridley AcresR 5 Replies Last reply
            0
            • Ridley AcresR Ridley Acres

              Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.

              HerbcoFoodH Offline
              HerbcoFoodH Offline
              HerbcoFood
              Regular Contributors Team Orange Sous Vide
              wrote on last edited by
              #512

              Ridley Acres Good luck with that!

              Ridley AcresR 1 Reply Last reply
              0
              • HerbcoFoodH HerbcoFood

                Ridley Acres Good luck with that!

                Ridley AcresR Offline
                Ridley AcresR Offline
                Ridley Acres
                Regular Contributors
                wrote on last edited by
                #513

                HerbcoFood Yeah every time I go out there and take a whiff I get a little more depressed thinking about how much meat there is that I can’t enjoy, but we suspected that was going to be the case before we slaughtered him.

                HerbcoFoodH DeepwoodsbutcherD 2 Replies Last reply
                0
                • Ridley AcresR Ridley Acres

                  HerbcoFood Yeah every time I go out there and take a whiff I get a little more depressed thinking about how much meat there is that I can’t enjoy, but we suspected that was going to be the case before we slaughtered him.

                  HerbcoFoodH Offline
                  HerbcoFoodH Offline
                  HerbcoFood
                  Regular Contributors Team Orange Sous Vide
                  wrote on last edited by
                  #514

                  Ridley Acres Yeah, you are really going out on a limb to try and get that stank out.

                  Ridley AcresR 1 Reply Last reply
                  0
                  • HerbcoFoodH HerbcoFood

                    Ridley Acres Yeah, you are really going out on a limb to try and get that stank out.

                    Ridley AcresR Offline
                    Ridley AcresR Offline
                    Ridley Acres
                    Regular Contributors
                    wrote on last edited by
                    #515

                    HerbcoFood the dogs enjoyed the chunks we gave them, so there’s at least that option.

                    HerbcoFoodH 1 Reply Last reply
                    0
                    • Ridley AcresR Ridley Acres

                      HerbcoFood the dogs enjoyed the chunks we gave them, so there’s at least that option.

                      HerbcoFoodH Offline
                      HerbcoFoodH Offline
                      HerbcoFood
                      Regular Contributors Team Orange Sous Vide
                      wrote on last edited by
                      #516

                      Ridley Acres Yeah, it’s good that it doesn’t bother them.

                      1 Reply Last reply
                      0
                      • Ridley AcresR Ridley Acres

                        Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.

                        processheadP Offline
                        processheadP Offline
                        processhead
                        Regular Contributors Power User
                        wrote on last edited by
                        #517

                        Ridley Acres
                        I wish I could offer some encouragement or advice on how to use the meat.
                        With something that strong smelling, you have to mask it with an equally fragrant seasoning or dilute it with some other edible meat.

                        Sometimes you have to cut your losses. Of course, there are always the dogs, but cook it first so they don’t contract any unwanted parasites.

                        Paul

                        1 Reply Last reply
                        0
                        • Ridley AcresR Ridley Acres

                          Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.

                          IVERYANI Offline
                          IVERYANI Offline
                          IVERYAN
                          Regular Contributors Veteran Bowl Choppers Team Orange
                          wrote on last edited by
                          #518

                          Ridley Acres we’ve processed “one nutter” boars at 6 months & didn’t notice anything. 15 months is probably just way too far along. Pepperoni maybe?

                          1 Reply Last reply
                          0
                          • Ridley AcresR Ridley Acres

                            Next meat project is to figure out what to do with the tainted 15 month old boar I have hanging in my garage “aging” since Christmas day. I pan fried a bit of the loin in a cast iron skillet and and he stunk up the whole house. I am leaning towards trying to marinate some whole muscle jerky in something like Braggs liquid aminos, a generous portion of garlic, likely something spicy, followed by a good long cold smoke till dry.

                            mrobisrM Offline
                            mrobisrM Offline
                            mrobisr
                            Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                            wrote on last edited by
                            #519

                            Ridley Acres My best friend was gifted a nasty old boar and he called me to help him. I told him that it was not worth dulling our knives for, but he wanted to do it anyways. Being my hunting partner for decades I stayed and helped him and well a few days later he calls me and said he put a roast in the oven and after a couple hours he said the smell was so bad that he threw the pan and all in the trash and that’s my stinky boar story.

                            zbigjeffZ C Dr_PainD 3 Replies Last reply
                            3
                            • mrobisrM mrobisr

                              Ridley Acres My best friend was gifted a nasty old boar and he called me to help him. I told him that it was not worth dulling our knives for, but he wanted to do it anyways. Being my hunting partner for decades I stayed and helped him and well a few days later he calls me and said he put a roast in the oven and after a couple hours he said the smell was so bad that he threw the pan and all in the trash and that’s my stinky boar story.

                              zbigjeffZ Offline
                              zbigjeffZ Offline
                              zbigjeff
                              Sous Vide Team Blue Power User Regular Contributors Cast Iron
                              wrote on last edited by
                              #520

                              mrobisr Sometimes people just have to validate someone else’s opinion. You have just moved up a notch in the “calling IT” world.

                              1 Reply Last reply
                              1
                              • mrobisrM mrobisr

                                Ridley Acres My best friend was gifted a nasty old boar and he called me to help him. I told him that it was not worth dulling our knives for, but he wanted to do it anyways. Being my hunting partner for decades I stayed and helped him and well a few days later he calls me and said he put a roast in the oven and after a couple hours he said the smell was so bad that he threw the pan and all in the trash and that’s my stinky boar story.

                                C Offline
                                C Offline
                                calldoctoday
                                Team Blue Power User Regular Contributors
                                wrote on last edited by
                                #521

                                mrobisr Damned ol boar hog!

                                mrobisrM 1 Reply Last reply
                                1
                                • C calldoctoday

                                  mrobisr Damned ol boar hog!

                                  mrobisrM Offline
                                  mrobisrM Offline
                                  mrobisr
                                  Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                  wrote on last edited by
                                  #522

                                  calldoctoday said in What's your next Meat Project?:

                                  mrobisr Damned ol boar hog!

                                  Vultures have to eat too!

                                  1 Reply Last reply
                                  1
                                  • mrobisrM mrobisr

                                    Ridley Acres My best friend was gifted a nasty old boar and he called me to help him. I told him that it was not worth dulling our knives for, but he wanted to do it anyways. Being my hunting partner for decades I stayed and helped him and well a few days later he calls me and said he put a roast in the oven and after a couple hours he said the smell was so bad that he threw the pan and all in the trash and that’s my stinky boar story.

                                    Dr_PainD Offline
                                    Dr_PainD Offline
                                    Dr_Pain
                                    Sous Vide Dry Cured Sausage Traeger Team Blue
                                    wrote on last edited by
                                    #523

                                    mrobisr said in What's your next Meat Project?:

                                    Ridley Acres My best friend was gifted a nasty old boar and he called me to help him. I told him that it was not worth dulling our knives for, but he wanted to do it anyways. Being my hunting partner for decades I stayed and helped him and well a few days later he calls me and said he put a roast in the oven and after a couple hours he said the smell was so bad that he threw the pan and all in the trash and that’s my stinky boar story.

                                    Dang, that must have been some major nasty and disgusting smell. I can’t even imagine

                                    Ridley AcresR 1 Reply Last reply
                                    2
                                    • johnsbrewhouseJ Offline
                                      johnsbrewhouseJ Offline
                                      johnsbrewhouse
                                      Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                      wrote on last edited by
                                      #524

                                      Meat cutting and sealing day. Ribeye primal, cut steaks and separated out the trim scraps for sausage and some stew tonight. IMG_0292.JPG IMG_0293.JPG

                                      cdavisC C mrobisrM 3 Replies Last reply
                                      4
                                      • johnsbrewhouseJ johnsbrewhouse

                                        Meat cutting and sealing day. Ribeye primal, cut steaks and separated out the trim scraps for sausage and some stew tonight. IMG_0292.JPG IMG_0293.JPG

                                        cdavisC Offline
                                        cdavisC Offline
                                        cdavis
                                        Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                        wrote on last edited by
                                        #525

                                        johnsbrewhouse looks great 👍

                                        1 Reply Last reply
                                        0
                                        • Dr_PainD Dr_Pain

                                          mrobisr said in What's your next Meat Project?:

                                          Ridley Acres My best friend was gifted a nasty old boar and he called me to help him. I told him that it was not worth dulling our knives for, but he wanted to do it anyways. Being my hunting partner for decades I stayed and helped him and well a few days later he calls me and said he put a roast in the oven and after a couple hours he said the smell was so bad that he threw the pan and all in the trash and that’s my stinky boar story.

                                          Dang, that must have been some major nasty and disgusting smell. I can’t even imagine

                                          Ridley AcresR Offline
                                          Ridley AcresR Offline
                                          Ridley Acres
                                          Regular Contributors
                                          wrote on last edited by
                                          #526

                                          Dr_Pain said in What's your next Meat Project?:

                                          mrobisr said in What's your next Meat Project?:

                                          Ridley Acres My best friend was gifted a nasty old boar and he called me to help him. I told him that it was not worth dulling our knives for, but he wanted to do it anyways. Being my hunting partner for decades I stayed and helped him and well a few days later he calls me and said he put a roast in the oven and after a couple hours he said the smell was so bad that he threw the pan and all in the trash and that’s my stinky boar story.

                                          Dang, that must have been some major nasty and disgusting smell. I can’t even imagine

                                          Based on the smell of the little test portion that we pan fried, I would not cook in the house.

                                          1 Reply Last reply
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