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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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  • zbigjeffZ zbigjeff

    Gmoran You will love the control over temp and consistency of product when you sous vide.

    YooperDogY Offline
    YooperDogY Offline
    YooperDog
    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    wrote on last edited by
    #789

    Surg there was a person I think from Australia on the site awhile back talking about making biltong. I am not sure if he described any recipe or process, though.

    YooperDogY 1 Reply Last reply
    0
    • YooperDogY YooperDog

      Surg there was a person I think from Australia on the site awhile back talking about making biltong. I am not sure if he described any recipe or process, though.

      YooperDogY Offline
      YooperDogY Offline
      YooperDog
      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
      wrote on last edited by
      #790

      Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

      IMG_20220220_110351068.jpg

      C zbigjeffZ twilliamsT SurgS mrobisrM 12 Replies Last reply
      9
      • YooperDogY YooperDog

        Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

        IMG_20220220_110351068.jpg

        C Offline
        C Offline
        calldoctoday
        Team Blue Power User Regular Contributors
        wrote on last edited by
        #791

        YooperDog You have been one busy son of a gun! Great Job.

        1 Reply Last reply
        1
        • YooperDogY YooperDog

          Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

          IMG_20220220_110351068.jpg

          zbigjeffZ Offline
          zbigjeffZ Offline
          zbigjeff
          Sous Vide Team Blue Power User Regular Contributors Cast Iron
          wrote on last edited by
          #792

          YooperDog You can’t get into much “trouble” when you’re wore out. Sounds like you had a power packed good time.

          1 Reply Last reply
          1
          • YooperDogY YooperDog

            Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

            IMG_20220220_110351068.jpg

            twilliamsT Offline
            twilliamsT Offline
            twilliams
            Power User PK100 Regular Contributors Team Grey
            wrote on last edited by
            #793

            YooperDog and here I thought I was whooped after two days of fifty pounds. Although mine was solo but nonetheless 90lbs is a heck of an achievement. They look good

            1 Reply Last reply
            1
            • YooperDogY YooperDog

              Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

              IMG_20220220_110351068.jpg

              SurgS Offline
              SurgS Offline
              Surg
              Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
              wrote on last edited by
              #794

              YooperDog dayum!

              “A smooth sea never made a skilled sailor.”

              1 Reply Last reply
              0
              • YooperDogY YooperDog

                Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

                IMG_20220220_110351068.jpg

                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
                #795

                YooperDog despite all the set backs you still adapted and overcame and it looks great, good job.

                1 Reply Last reply
                0
                • YooperDogY YooperDog

                  Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

                  IMG_20220220_110351068.jpg

                  kyleK Offline
                  kyleK Offline
                  kyle
                  Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                  wrote on last edited by
                  #796

                  YooperDog sticks look great. Better get some rest, 15 plus inches of snow is supposed to hit us Monday and Tuesday and is headed your way. Not looking forward to working 12 hour nights at my job and plowing driveways during the day instead of sleeping

                  hey vegetarians, my food poops on your food!

                  YooperDogY 2 Replies Last reply
                  1
                  • YooperDogY YooperDog

                    Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

                    IMG_20220220_110351068.jpg

                    ND MikeN Offline
                    ND MikeN Offline
                    ND Mike
                    Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                    wrote on last edited by
                    #797

                    YooperDog looks great. Sounds like a long couple of days.

                    1 Reply Last reply
                    0
                    • kyleK kyle

                      YooperDog sticks look great. Better get some rest, 15 plus inches of snow is supposed to hit us Monday and Tuesday and is headed your way. Not looking forward to working 12 hour nights at my job and plowing driveways during the day instead of sleeping

                      YooperDogY Offline
                      YooperDogY Offline
                      YooperDog
                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                      wrote on last edited by
                      #798

                      kyle that’s what I have heard. I haven’t seen any news in the last few days. I had to plow early Saturday morning before jumping back into processing. The last 48 hrs or so have been a blur, I think that I will sleep well tonight.

                      1 Reply Last reply
                      1
                      • YooperDogY YooperDog

                        Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

                        IMG_20220220_110351068.jpg

                        samspadeS Offline
                        samspadeS Offline
                        samspade
                        Team Orange Masterbuilt Sous Vide Team Blue Power User
                        wrote on last edited by
                        #799

                        YooperDog 2 days with family. Does not seem it fell apart. You all just overcame a challenge together. Congrats and it looks great.

                        1 Reply Last reply
                        1
                        • YooperDogY YooperDog

                          Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

                          IMG_20220220_110351068.jpg

                          G Offline
                          G Offline
                          glen
                          Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                          wrote on last edited by
                          #800

                          YooperDog Whew!

                          Give a man a fish and he eats for a day
                          Teach a man to fish and he drinks beer for a lifetime

                          1 Reply Last reply
                          0
                          • YooperDogY YooperDog

                            Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

                            IMG_20220220_110351068.jpg

                            Dr_PainD Offline
                            Dr_PainD Offline
                            Dr_Pain
                            Sous Vide Dry Cured Sausage Traeger Team Blue
                            wrote on last edited by
                            #801

                            YooperDog that is a lot of meat cranked out in 2 days

                            1 Reply Last reply
                            0
                            • GmoranG Gmoran

                              Completely normal suburbia life.

                              AD2C48AB-EAF4-4412-84D6-02CB4977F348.jpeg

                              Jamieson22J Offline
                              Jamieson22J Offline
                              Jamieson22
                              Team Blue PK100 Regular Contributors Sous Vide Power User
                              wrote on last edited by
                              #802

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

                              Completely normal suburbia life.

                              AD2C48AB-EAF4-4412-84D6-02CB4977F348.jpeg

                              Nice to see someone else getting creative on how to suspend links. Had to buy these just for sausage!

                              IMG_4203.jpg

                              zbigjeffZ YooperDogY 2 Replies Last reply
                              3
                              • YooperDogY YooperDog

                                Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

                                IMG_20220220_110351068.jpg

                                Bob StehlikB Offline
                                Bob StehlikB Offline
                                Bob Stehlik
                                Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
                                wrote on last edited by
                                #803

                                YooperDog That ought to last you a while. Looks great. You deserve a toddy of “the good stuff” after that.

                                Improvise, Adapt and Overcome! Semper Fi

                                1 Reply Last reply
                                1
                                • Jamieson22J Jamieson22

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

                                  Completely normal suburbia life.

                                  AD2C48AB-EAF4-4412-84D6-02CB4977F348.jpeg

                                  Nice to see someone else getting creative on how to suspend links. Had to buy these just for sausage!

                                  IMG_4203.jpg

                                  zbigjeffZ Offline
                                  zbigjeffZ Offline
                                  zbigjeff
                                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                  wrote on last edited by
                                  #804

                                  Jamieson22 Hopefully the boss believed you. But, the boss probably wants you to use them for a honey DOOOO project.

                                  1 Reply Last reply
                                  0
                                  • kyleK kyle

                                    YooperDog sticks look great. Better get some rest, 15 plus inches of snow is supposed to hit us Monday and Tuesday and is headed your way. Not looking forward to working 12 hour nights at my job and plowing driveways during the day instead of sleeping

                                    YooperDogY Offline
                                    YooperDogY Offline
                                    YooperDog
                                    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                    wrote on last edited by
                                    #805

                                    kyle The weather folks are calling for up to 18" of the white stuff here. Truck is all gassed up and ready to go, might go out tonight to get a head start on clean up. Just happy that it isn’t heavy wet stuff. Sugaring and spring is right around the corner.

                                    1 Reply Last reply
                                    0
                                    • Jamieson22J Jamieson22

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

                                      Completely normal suburbia life.

                                      AD2C48AB-EAF4-4412-84D6-02CB4977F348.jpeg

                                      Nice to see someone else getting creative on how to suspend links. Had to buy these just for sausage!

                                      IMG_4203.jpg

                                      YooperDogY Offline
                                      YooperDogY Offline
                                      YooperDog
                                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                      wrote on last edited by
                                      #806

                                      Jamieson22 those would just to tempting for our dog. Those would need to be in a secured location or hung at least 5’ up. Nice set up.

                                      Jamieson22J 1 Reply Last reply
                                      0
                                      • YooperDogY YooperDog

                                        Jamieson22 those would just to tempting for our dog. Those would need to be in a secured location or hung at least 5’ up. Nice set up.

                                        Jamieson22J Offline
                                        Jamieson22J Offline
                                        Jamieson22
                                        Team Blue PK100 Regular Contributors Sous Vide Power User
                                        wrote on last edited by
                                        #807

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

                                        Jamieson22 those would just to tempting for our dog. Those would need to be in a secured location or hung at least 5’ up. Nice set up.

                                        Oh trust me, I had to chase a particular Corgi away from them while I was getting everything ready. As we have 3 dogs, I basically only use this to help load up before loading the smoker.

                                        YooperDogY 1 Reply Last reply
                                        1
                                        • Jamieson22J Jamieson22

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

                                          Jamieson22 those would just to tempting for our dog. Those would need to be in a secured location or hung at least 5’ up. Nice set up.

                                          Oh trust me, I had to chase a particular Corgi away from them while I was getting everything ready. As we have 3 dogs, I basically only use this to help load up before loading the smoker.

                                          YooperDogY Offline
                                          YooperDogY Offline
                                          YooperDog
                                          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                          wrote on last edited by
                                          #808

                                          Okay so here are some pics of the two day marathon. My brother was happy to get his Romanian sausage and our dog was waiting for him to make one mistake. Our son and his wife came over so I could work the smoker. It was too cold to bring out the non insulated smoker, new project is on the list. I prefer to hang most meat/sausage then put it on a grate. Another project.

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                                          C Bob StehlikB Tex_77T GWG8541G kyleK 7 Replies Last reply
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