Boned 2 whole chickens, stuffed them, then smoked them. One has wild rice, sausage, mushrooms, and onions. The other is stuffed with bacon, cheese, jalapeno, and onion. Threw in a venison tenderloin just in case it wasn’t any good.

Cheesesteak fries

Never saw this until today. Better late than never…
My name is Tim. I am from NW Pennsylvania, practically right on the lake. I enjoy making food and beverages with my own hands utilizing traditional and modern technology. I try to utilize everything when doing things from scrapple to soap making. I started cutting deer when I was 14 after I realized how much money it cost me to get 2 deer processed. I butchered deer for friends to buy a grinder and stuffier. Made sausage for people to buy new equipment. I read a lot and watch youtube to learn new things. I came here because a lot of my research placed me here. Started looking at products online and finally tried some stuff. Wish I had tried sooner. You folks have done all the hard work. I just have to follow some instructions and turn out great products. I have a long-term goal of opening a small deli/sandwich shop where I can sell my own fresh, smoked, or dry cured meat. I raise animals and butcher them at home and also hunt and fish. Over the years I have tried to do many different things so I have a little bit of knowledge about a lot of things. This site is helping me improve some of my skills. Most of my friends appreciate my creations through free meals but I always felt like I was obsessing over nothing. I’m glad to find a whole site of people passionate about making great food.

Jonathon just took my brisket out of my sous vide frankencooler. 155 for 30 hours. Placed in ice bath to cool before putting in fridge. Taking it to camp this weekend and plan on smoking for 4 to 6 hours to put a good crust on it. Will follow up after I get back. No cell ohone signal for miles down there. Can’t wait.

Chef Joe

Made buckboard bacon today and kielbasa with the trim.

Sliced all my bacon today. Buckboard pictured

Hatch green chili is amazing. Had it fresh and smoked some. I added sure gel and se to the smoked ones and mixed it in the mixer. I then cut up and added some diced pepper jack cheese, not high temp. They were like spicy chedderwurst. 5 lbs was gone in less than an hour with some of the guys from work. The fresh ones were equally good. Did 11 lbs with peppers and onions. Only a couple were left of those.

Posted this on the bragging board and was asked to post the recipe so here it is.

Whole boned chicken. Video here if never done. There is another way you can do it by opening the chicken along the back like a spatchcock chicken and then remove the bones. I did the second option as it was easier. I took the tenders off and moved them down below the breasts to make a more uniform thickness. The first one i did took me about 45 minutes. The second one and everyone since takes me around 15 minutes to remove all the bones and tendons.

For the stuffing, I precooked everything. One was bulk sausage, wild rice, mushrooms, onions. The other was bacon, jalapeno, cheddar cheese. I have made them before like chicken cordon bleu. Stuff with whatever you like and then tie the chicken back together where you made the cut along side the back bone. I smoked them breast side up in foil pans at 250 with apple wood until safe temps were reached. If you like crispy chicken skin, remove it when you are removing bones, and scrape the chicken fat off the backside of the skin and put it back over the chicken.

As you can see in the picture, everyone gets a nice even slice with plenty of meat and stuffing.

Took out my black garlic today.

Yes I did mean Steak Umms…sorry spell check doesn’t review for stupid. So I stumbled upon an article about how the owners of the company were court ordered to provide the production process for a right to know request. Something like their process was too vague for consumers to be able to tell what they were eating. Anyways…it is basically ground beef trimmings that is formed, frozen, and sliced very thin. Given that information, when you look at the steak umms, you can see that in their finished product. Thinly sliced ribeye is what the big names in Philly claim they use. We can’t get sliced ribeye at the same price point as them so I went to work. I took ground venison that was already cut with beef fat. I googled the estimated fat content of ribeye (44%) and adjusted my fat percentage to closely match. Did a secondary fine grind on the venison burger with the added beef fat. I then lined a loaf pan with saran wrap and pressed the ground meat into a loaf pan. Let it freeze for a day and then sliced it with one of those slicers they sell for slicing frozen meat. It looks kind of like a paper cutter from when I was in school. I set it to 1/8" and up to 1/4" and made a bunch of slices. Cooks up just like steak ums. I do the peppers, onions, and mushrooms on the griddle and then throw the meat on frozen. Chop it up with the spatula, season it, mix it all up, and put American cheese on it so it all melts together. Bulk boxes of beef trimmings are easily attained in my area and are roughly the same meat to fat ratio as per the wholesaler. I plan on doing a 60lb box of trimmings in the fall when I have all of my processing stuff out for butchering deer. For now, the 20lbs I made will have to do but I doubt they will make it through summer. Adding a binder of some type might help, but they are pretty damn tasty as is. I have had friends that want me to turn their entire whitetail deer into this stuff now. If I could figure out how to attach a picture, I could show you a finished sandwich.

Dr. Paul Saladino was just on the Meateater Podcast. The episone was titled “kale doesn’t love you back”. I don’t know if I could go all meat but some of the stuff he talks about plant based oils being like poison to is is really interesting.

I have also use it to slice lardo and some of my harder salami. You can adjust the thickness down extremely thin. I freeze it over night and slice it paper thin. When you put the lardo in your mouth, it almost dissolves on your tongue like those breath strips that Listerine used to make.

Chef I try to limit myself to stuff like this but my son finished cancer treatment almost a year ago. His doctors want him to gain more weight still so he is on an “unrestricted” diet. Wish my doctor would tell me that. Either way, he likes cheese fries and steak so it was a win win for him.

Temps dropped a little here finally. Fired up the oven for some fresh bread.

zbigjeff careful. “Uppity” was deemed racist

Jonathon just sliced and tried some of the bacon i did with the jerky mix. I did some others the way I normally do with an dry EQ at 2.5 percent salt. The jowls made with jerky mix were less salty than my traditional bacon cure. Pretty sure this will work for fish now. I used habanero lime and pepper garlic. Didn’t take much flavor. Habanero has some late heat come through and the pepper garlic was feint but still there. I used the same rate per pound of meet as instructed with the jerky mix. May try 10% extra next time.

No, nothing for sale. I’m just a home enthusiast. I made hole muscle jerky with a bunch of deer roasts I had in the freezer. When I was taking the meat out of the bag, there was a handful of pieces that fell apart. Not wanting to waste it, I pan fried them and they were fantastic. I did the same with the buffalo wing and the habanero lime. The habanero was a little on the salty side, but the other two tasted good enough to think I did it on purpose. Currently the largest roast I can find in the store around here top out around 5 lbs. I’m thinking about doing a couple 2lb +/- roasts. One at the normal season rate per pound recommendation and one at half. I’m thinking I will follow the ham procedure I followed from your website and see where that lands. A sous vide in a cooler makes for the easiest long cook I have ever done.

Jonathon That seems to be my experience with “Philly” anything. Its good, but not as good as a cheesesteak sandwich. I love those things. And they really are better in Philly. I live in Western PA so you would think that someone might have figured it out here, but there I have never had one as good as when I was in Philly. I recently have figured out a way to make a product like steam umms at home that has fooled most that it wasn’t steak. The few that could tell was because it was made with ground venison. I can’t wait to try it with beef to see the difference.