I had the opportunity to go to Zanzibar a couple years ago after hiking Kilimanjaro and ate lunch at a one of a kind type of place, called The Rock. Food was out of this world incredible…walk to it during low tide and take a boat to it during high tide.

@Johnathon Tex_77 Yes. Starting weight was 17.8lbs and the finish was 15.1 if I recall w/o my notes. I ended up with 12 nice steaks that were about 9lbs 7oz. I tossed my trim this time. Although I did keep a nice chunk of fat to try and cook with. The trim was pretty easy. I was surprised how easily the knife went down and through the outer waxy fat. I suppose you could slice all of the meat into steaks and then trim each one individually, but that would be a lot of trimming. I may try that next time. I don’t think I lost that much edible meat with the way I did it…
Jonathon said in Dry aging beef:

ClaytonD Looks absolutely awesome! Gorgeous color and nice marbeling. Did you weight before and after the aging? What about how much trim you had to cut off? Do you have p=lans for that trimming? Tex_77 So I assume god decided to play his hand and prevent you from your flong awaited goal?

Jonathon I would think there would be more value if you broke them out by category of smoker. At the end of the day the recipes that would be discussed can be used across the brands, with some idiosyncrasies here and there based on pellet, ceramic, stick burner, sawdust burners, and full-on commercial units…

Tex_77 cleaned up and sliced my 44 day aged prime ribeye this morning.

Re: What did everyone cook today?

Made South African Boerewars Friday and ate it Saturday night. Along with cheesy pap and chakalaka. Very tasty!

I’m a native Californian and living in Walnut Creek, California
Newb when it comes to meat processing - done some really dried out jerky on my pellet smoker. Mainly smoke meats - brisket, pork, chicken, turkey, etc. Done some goose before as well.
No favorites to speak of. I do enjoy a nice piece of jerky and smoked fish.
I use a REC TEC Smoker and have a La Caja China, NG Grill, and a Weber kettle.
Also, I have two Anova Sous Vide devices original BT and the next-gen BT/WiFi

Jonathon this was a Costco precooked one. I ran it at 250 for about 4 hours from the fridge, put a glaze over it at about 130 and heated it to 140. Tasty!

I have a Costco prime ribeye primal in an umai bag right now in the fridge. 1/2 way through a 40 day aging. Looks great.

TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!

AdamCA Mayo is a neutral tasting way to put a thin layer of oil to improve the seer. Works great on meat and fish and you can flavor it w/ seasoning as well. Sorta like people use mustard on pork when they smoke…

Unless it says wild, all the salmon is pen raised in the ocean. The Norwegian salmon and steelhead at Costco is quite good. I’m told that Norway’s practices are cleaner than Chile. Perhaps experiment with different fish and / or a longer brine?

proper sanitation / wash them hands / no coughing into the meat - Saul Good Man!

Tex_77 Single malt Scotch - the Smokey peaty stuff and bourbon.

Ray, we took a class the other day and made an Italian style sausage at a butcher shop. they used skin in the recipe, but it was a pretty small percentage. Here is the recipe for “Fennel Sausage”
3lbs lean pork trim (butt/shoulder)
1lb pork fat
1/3lb pork skin (ground on the finest grinding plate)
25 grams of salt
3 grams cure #1
1 large yellow onion
7 grams black peppercorns
4 grams Anise seed
6 grams fennel seed
10 grams fresh oregano
10 grams garlic
30 grams white wine

we’ve cooked these a couple of times and I find them really fatty - burned a batch on my grill the other night and had to toss them and grill another batch. So I would cut back on the fat next time around myself.

Jonathon my 100lb golden doodle got skunked in the face area a couple summers back. Took months to get the stink off. Every time he got his chin wet / drank water / you could relive that smell. I feel for you…

One of the Brit sausage makers is always using a horizontal stuffer in his videos. Are there any particular benefits of a horizontal or vertical stuffer? TIA.

Tex_77 http://www.therockrestaurantzanzibar.com/

Provides more shelf life in the fridge / helps with color / helps with low and slow smoking / cold smoking to keep the bacteria down…

I was censored! ClaytonD said in Air bubbles:

Arod2015 we use corn holders? They have little handles and two pins to shove into the corn. They [censored] the natural casings just fine.