Meat Netting
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@dennyo-s Is that good or bad, the only thing I have ever worked with is 4" or smaller.
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Getting into the pipe size that is over 4" , Well Ya might want to figure out an other way. $ will tell ya.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Getting into the pipe size that is over 4" , Well Ya might want to figure out an other way. $ will tell ya.
@dennyo-s I will be looking for scraps, so maybe it will not be too bad.
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I’m just thinking out loud here, thinking about larger diameters, What about “Sono Tube”?
https://www.google.com/search?q=Sono+Tube&sourceid=chrome&ie=UTF-8
For the minute amount of time and maybe you could figure out how to food grade to line it?Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
I’m just thinking out loud here, thinking about larger diameters, What about “Sono Tube”?
https://www.google.com/search?q=Sono+Tube&sourceid=chrome&ie=UTF-8
For the minute amount of time and maybe you could figure out how to food grade to line it?@dennyo-s Interesting thought, I guess it could be lined with a food grade plastic to keep it safe and would also help with the slide of the meat. I have not measured a 2, 3, or 5 gallon bucket, but cutting the bottom out a bucket would also work.
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I’m thinking if you could get your hands on 2 stainless steel half circles to funnel it through you would be golden!!
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Uhmm… what are you netting that is 4" diam or less? I can only think of rolled roasts, hams, maybe a partial butt roast like the capicola part?
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Fresh netted hams will exceed 4" diameter.
I can’t think of much less than 4" that I’d net. If I was to butterfly a loin or something I’d mostly butcher twine it. -
Meat hack that I use to make life way easier when putting you meat into netting. I like to put my herbs and spices on the meat and then put it into the netting, but if the netting is as tight as it should be you will typically scrap off the herbs and spices. Solution PVC pipe, lay the pipe on its side and load with meat then cap the end and slide the netting over the end, remove cap tie the netting and slide meat into netting by tilting the pipe and you are done. They all store inside each other for storage and I cap the 4" on both ends to keep contaminants out. You can either wash the pipe with soap and water or use a sanitizing agent to clean the pipe before meat contact. Yes there are stainless steel funnels that accomplish the same thing, but at $200.00 or so a piece compared to my $10.00 solution I think for the average home processor this is a more viable option.
mrobisr awesome hack. Never even crossed my mind. I didn’t want to buy one of those special funnels for the little I do. I will check into the lose for doing hams/turkeys and of course my Canadian bacon. Thanks
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Meat hack that I use to make life way easier when putting you meat into netting. I like to put my herbs and spices on the meat and then put it into the netting, but if the netting is as tight as it should be you will typically scrap off the herbs and spices. Solution PVC pipe, lay the pipe on its side and load with meat then cap the end and slide the netting over the end, remove cap tie the netting and slide meat into netting by tilting the pipe and you are done. They all store inside each other for storage and I cap the 4" on both ends to keep contaminants out. You can either wash the pipe with soap and water or use a sanitizing agent to clean the pipe before meat contact. Yes there are stainless steel funnels that accomplish the same thing, but at $200.00 or so a piece compared to my $10.00 solution I think for the average home processor this is a more viable option.
mrobisr you should have been in the real men of genius beer commercial. Well heck, a good amount of the people on Meatgistics should be also.
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@dennyo-s Interesting thought, I guess it could be lined with a food grade plastic to keep it safe and would also help with the slide of the meat. I have not measured a 2, 3, or 5 gallon bucket, but cutting the bottom out a bucket would also work.
mrobisr This is what I use for netting
Netting stretched over the bottom and it’s like a funnel on top
For full muscle projects like capicola it allows the meat to slide into a tighter netting
$7.83 after tax -
Those are great ideas. If I can ever afford a cooler to modify, definitely a hack I’d use.
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Walton’s carries these roast tying funnels for pushing meat into netting and stuffing large diameter casings with whole meat or formed meat chunks. They offer three different sizes.
I don’t currently own one, but have used them in a commercial production setting for formed picnic hams and they work great.https://www.waltonsinc.com/medium-roast-tyer
For the hobbyist, I can envision making one of these out of an old five gallon plastic bucket or similar container by cutting the bottom out of it and slitting it down the side.
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Uhmm… what are you netting that is 4" diam or less? I can only think of rolled roasts, hams, maybe a partial butt roast like the capicola part?
Dave in AZ said in Meat Netting:
Uhmm… what are you netting that is 4" diam or less? I can only think of rolled roasts, hams, maybe a partial butt roast like the capicola part?
Pork loin and tenderloins mainly and even eye of rounds.
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Fresh netted hams will exceed 4" diameter.
I can’t think of much less than 4" that I’d net. If I was to butterfly a loin or something I’d mostly butcher twine it.@dennyo-s said in Meat Netting:
Fresh netted hams will exceed 4" diameter.
I can’t think of much less than 4" that I’d net. If I was to butterfly a loin or something I’d mostly butcher twine it.I like to net loins for Canadian bacon to make it very round to use as sandwich meat, plus it helps the cook the roast more even. The main reason is to keep spices and herbs such as black pepper, rosemary, and paprika on the meat.
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Uhmm… what are you netting that is 4" diam or less? I can only think of rolled roasts, hams, maybe a partial butt roast like the capicola part?
Dave in AZ I use a 4 to 3 inch tapered adapter to net and compress hard salamis such as sopressata, genoa etc. Pork loins and many roasts slide right through
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