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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
1.0k Posts 50 Posters 94.0k Views 42 Watching
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  • HerbcoFoodH HerbcoFood

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

    unfortunately, as the temp drops so does my glass. time for a refill!

    I heard that!!! Really the only reason I made my pup come back home from the late night walk.

    PivodogP Offline
    PivodogP Offline
    Pivodog
    wrote on last edited by
    #693

    HerbcoFood so your pup needed a refill! LOL!

    HerbcoFoodH 1 Reply Last reply
    0
    • PivodogP Pivodog

      HerbcoFood so your pup needed a refill! LOL!

      HerbcoFoodH Offline
      HerbcoFoodH Offline
      HerbcoFood
      Regular Contributors Team Orange Sous Vide
      wrote on last edited by
      #694

      Pivodog Well yes as there wasn’t any street water for her to drink and I was fresh out of warm whiskey to keep me warm…

      1 Reply Last reply
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      • GWG8541G GWG8541

        johnsbrewhouse I’ll take that 50 right now. Its 17 and dropping right now with about 8 inches of snow with a nice icy base.

        johnsbrewhouseJ Offline
        johnsbrewhouseJ Offline
        johnsbrewhouse
        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
        wrote on last edited by johnsbrewhouse
        #695

        GWG8541 That icy base is what sucks. That’s what we had Christmas Eve and on and off for two weeks, We normally don’t have prolonged snow here. I have a plow on my quad in the winter because in order to get up the driveway, it needs to be clear since its so steep. My Kubota just didn’t cut it, it hates ice, even being 4wd. Plus when I was working for the pd., we got called in at 3 AM to chain police vehicles then had to do the Public Works trucks.

        GWG8541G 1 Reply Last reply
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        • Dr_PainD Dr_Pain

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

          YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

          Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

          ND MikeN Offline
          ND MikeN Offline
          ND Mike
          Big Green Egg Team Blue Regular Contributors Cast Iron Power User
          wrote on last edited by
          #696

          Dr_Pain .88 cents, I would be in trouble because I for sure would have not listened to my wife!

          Dr_PainD 1 Reply Last reply
          2
          • ND MikeN ND Mike

            Dr_Pain .88 cents, I would be in trouble because I for sure would have not listened to my wife!

            Dr_PainD Offline
            Dr_PainD Offline
            Dr_Pain
            Sous Vide Dry Cured Sausage Traeger Team Blue
            wrote on last edited by
            #697

            ND Mike said in What's your next Meat Project?:

            Dr_Pain .88 cents, I would be in trouble because I for sure would have not listened to my wife!

            5A6263B7-D6AE-46E0-A0A1-DE7F29C68784.jpeg

            1 Reply Last reply
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            • johnsbrewhouseJ johnsbrewhouse

              GWG8541 That icy base is what sucks. That’s what we had Christmas Eve and on and off for two weeks, We normally don’t have prolonged snow here. I have a plow on my quad in the winter because in order to get up the driveway, it needs to be clear since its so steep. My Kubota just didn’t cut it, it hates ice, even being 4wd. Plus when I was working for the pd., we got called in at 3 AM to chain police vehicles then had to do the Public Works trucks.

              GWG8541G Offline
              GWG8541G Offline
              GWG8541
              Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
              wrote on last edited by
              #698

              johnsbrewhouse it has always amazed me how far north your state is, but how mild the winters can be. I know its according to where in the state someone lives and how close to the Pacific you are, but you definitely live in a beautiful state.

              “You never really die until you end up on the wall at a Cracker Barrel”

              johnsbrewhouseJ 1 Reply Last reply
              1
              • GWG8541G GWG8541

                johnsbrewhouse it has always amazed me how far north your state is, but how mild the winters can be. I know its according to where in the state someone lives and how close to the Pacific you are, but you definitely live in a beautiful state.

                johnsbrewhouseJ Offline
                johnsbrewhouseJ Offline
                johnsbrewhouse
                Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                wrote on last edited by
                #699

                GWG8541 It depends on which side of the mountains you live on and how far north in the state you live too. The folks who live East of the mountains like Joe Hell can get really cold weather near or below zero, the people on the west side but north near the Canadian boarder get colder and snow more often than we do even though they are only 144 miles away. They get weather from the east that comes through the Fraser River canyon that it cold and causes heavy snow. So many micro climates, we even have the only rain forest in the US.

                GWG8541G 1 Reply Last reply
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                • johnsbrewhouseJ johnsbrewhouse

                  GWG8541 It depends on which side of the mountains you live on and how far north in the state you live too. The folks who live East of the mountains like Joe Hell can get really cold weather near or below zero, the people on the west side but north near the Canadian boarder get colder and snow more often than we do even though they are only 144 miles away. They get weather from the east that comes through the Fraser River canyon that it cold and causes heavy snow. So many micro climates, we even have the only rain forest in the US.

                  GWG8541G Offline
                  GWG8541G Offline
                  GWG8541
                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                  wrote on last edited by
                  #700

                  johnsbrewhouse those rain forrest are amazing. That is one thing I can hopefully do before I get to old. I want to take the wife to the pacific north west. She has never been. Its definitely something to see. Like I said, you all live in a beautiful state. Words or video can’t do it justice.

                  “You never really die until you end up on the wall at a Cracker Barrel”

                  johnsbrewhouseJ C 2 Replies Last reply
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                  • GWG8541G GWG8541

                    johnsbrewhouse those rain forrest are amazing. That is one thing I can hopefully do before I get to old. I want to take the wife to the pacific north west. She has never been. Its definitely something to see. Like I said, you all live in a beautiful state. Words or video can’t do it justice.

                    johnsbrewhouseJ Offline
                    johnsbrewhouseJ Offline
                    johnsbrewhouse
                    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                    wrote on last edited by
                    #701

                    GWG8541 August and September are the best times and probably the driest. July we get rain at times and it can get really warm but by mid August and September we are cooling down and our fall rains have not started. Rain here is generally not heavy, just light and drizzly but can be all day. This all depends also where you are. I live 100 miles from the coast and 60 miles south of Seattle kind of in an area that see’s some rain shadowing from the coastal range.

                    1 Reply Last reply
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                    • GWG8541G GWG8541

                      johnsbrewhouse those rain forrest are amazing. That is one thing I can hopefully do before I get to old. I want to take the wife to the pacific north west. She has never been. Its definitely something to see. Like I said, you all live in a beautiful state. Words or video can’t do it justice.

                      C Offline
                      C Offline
                      calldoctoday
                      Team Blue Power User Regular Contributors
                      wrote on last edited by
                      #702

                      GWG8541 Take your wife to British Columbia too. I was there briefly about 20 years ago or so, I think in September, maybe August. It is breathtaking & as you mentioned, there is a rainforest there. Then you think about it a bit. Of course Oregon & Washington is very nice too.

                      johnsbrewhouseJ 1 Reply Last reply
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                      • HerbcoFoodH Offline
                        HerbcoFoodH Offline
                        HerbcoFood
                        Regular Contributors Team Orange Sous Vide
                        wrote on last edited by
                        #703

                        Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
                        009A52A7-4CA4-46CB-A337-28DB47423B19.JPG

                        zbigjeffZ LanceL 2 Replies Last reply
                        6
                        • C calldoctoday

                          GWG8541 Take your wife to British Columbia too. I was there briefly about 20 years ago or so, I think in September, maybe August. It is breathtaking & as you mentioned, there is a rainforest there. Then you think about it a bit. Of course Oregon & Washington is very nice too.

                          johnsbrewhouseJ Offline
                          johnsbrewhouseJ Offline
                          johnsbrewhouse
                          Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                          wrote on last edited by
                          #704

                          calldoctoday Right now crossing the boarder is a little tricky, by summer hopefully things will be better.

                          1 Reply Last reply
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                          • HerbcoFoodH HerbcoFood

                            Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
                            009A52A7-4CA4-46CB-A337-28DB47423B19.JPG

                            zbigjeffZ Offline
                            zbigjeffZ Offline
                            zbigjeff
                            Sous Vide Team Blue Power User Regular Contributors Cast Iron
                            wrote on last edited by
                            #705

                            HerbcoFood Well, Amazon is always waiting for an order.

                            1 Reply Last reply
                            0
                            • RafterWR Offline
                              RafterWR Offline
                              RafterW
                              Power User Regular Contributors Cast Iron Big Green Egg
                              wrote on last edited by
                              #706

                              15 lbs of mixed-bag burger is put up. Made deer jerky for a friend, the trim and pieces too small to mess with for jerky went into a grind with some leftover antelope that I had, two beef roasts, and two lbs of ribeye fat cap that I picked up from my local Dillon’s a while back. Fried up that last little bit that’s left in the stuffer, man was it tasty! Probably pretty close to 1:1:1 on the meat blocks or 2:1 game:beef. I’m going to estimate it at 90/10. 93CA3337-6E62-4B9C-99B8-A949DE4FB0F8.jpeg

                              Matt W.

                              cdavisC wdalyW 2 Replies Last reply
                              4
                              • RafterWR RafterW

                                15 lbs of mixed-bag burger is put up. Made deer jerky for a friend, the trim and pieces too small to mess with for jerky went into a grind with some leftover antelope that I had, two beef roasts, and two lbs of ribeye fat cap that I picked up from my local Dillon’s a while back. Fried up that last little bit that’s left in the stuffer, man was it tasty! Probably pretty close to 1:1:1 on the meat blocks or 2:1 game:beef. I’m going to estimate it at 90/10. 93CA3337-6E62-4B9C-99B8-A949DE4FB0F8.jpeg

                                cdavisC Offline
                                cdavisC Offline
                                cdavis
                                Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                wrote on last edited by
                                #707

                                RafterW sounds like a pretty good mix 👌

                                1 Reply Last reply
                                1
                                • HerbcoFoodH HerbcoFood

                                  Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
                                  009A52A7-4CA4-46CB-A337-28DB47423B19.JPG

                                  LanceL Offline
                                  LanceL Offline
                                  Lance
                                  Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
                                  wrote on last edited by
                                  #708

                                  HerbcoFood Looks great. I know the feeling my scales broke on me last week.

                                  You never work a day in your life if you love what you do.

                                  HerbcoFoodH 1 Reply Last reply
                                  0
                                  • RafterWR RafterW

                                    15 lbs of mixed-bag burger is put up. Made deer jerky for a friend, the trim and pieces too small to mess with for jerky went into a grind with some leftover antelope that I had, two beef roasts, and two lbs of ribeye fat cap that I picked up from my local Dillon’s a while back. Fried up that last little bit that’s left in the stuffer, man was it tasty! Probably pretty close to 1:1:1 on the meat blocks or 2:1 game:beef. I’m going to estimate it at 90/10. 93CA3337-6E62-4B9C-99B8-A949DE4FB0F8.jpeg

                                    wdalyW Offline
                                    wdalyW Offline
                                    wdaly
                                    Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                                    wrote on last edited by
                                    #709

                                    RafterW Looks like you’re set for a while. That should be done fine tasting burger.

                                    1 Reply Last reply
                                    1
                                    • LanceL Lance

                                      HerbcoFood Looks great. I know the feeling my scales broke on me last week.

                                      HerbcoFoodH Offline
                                      HerbcoFoodH Offline
                                      HerbcoFood
                                      Regular Contributors Team Orange Sous Vide
                                      wrote on last edited by
                                      #710

                                      Lance Glad I really don’t need one for awhile.

                                      1 Reply Last reply
                                      1
                                      • Dr_PainD Offline
                                        Dr_PainD Offline
                                        Dr_Pain
                                        Sous Vide Dry Cured Sausage Traeger Team Blue
                                        wrote on last edited by
                                        #711

                                        AFFC4171-11CB-4942-AA93-2350A60ECEDD.jpeg

                                        Although I can’t make salami at the moment I can do some pepperoni. I do have a sharp cheddar and some Parmesan aging in the meat locker

                                        1 Reply Last reply
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                                        • HerbcoFoodH Offline
                                          HerbcoFoodH Offline
                                          HerbcoFood
                                          Regular Contributors Team Orange Sous Vide
                                          wrote on last edited by
                                          #712

                                          If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                          IMG_9850.jpg

                                          kyleK YooperDogY wdalyW mrobisrM cdavisC 5 Replies Last reply
                                          5

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