Search results for query: Meat

Recipe works with stew meat too, but definitely use the adolfo's and let it do its thing for a while before browning the meat.

I am considering upgrading to a new meat grinder, but after doing some research, I am on information overload. For reference, I have been using my Kitchenaid stand mixer with a grinding attachment (and sausage stuffer) for around 30 years. To be honest, I hate it. I really have to want to...

...with my wife mixer. Every year she gets her knickers in a bunch over me burning out her mixer processing deer. Anyway I was window shopping meat grinders while bored at work on night shift and ran across the MYM 1hp #22 grinder on sale for $389 and pulled the trigger. Figured this was as...

Kill'er looking sandwiches. When I get bored with pork loin, I slice it 1/2" thick pound it out to 1/4" with a meat hammer, or wine bottle whichever is closer, dip in egg then cracker meal and fry in light evoo. So good, but after seeing this post you gave me another great way to use up some...

Today I made some venison snake sticks with some beef fat. But when I weighed all the meat together, to figure out how much pink cure I needed some was still partially frozen. Did I mess on the by not letting all the meat thaw or will it be fine.i had 8.6 pounds of meat and used 9.75 grams of cure.

Awesome spread . Meat with a side of meat !!

here man https://www.simplyrecipes.com/how-to-velvet-meat-8363032

Thank you! Tag me when you post yours!

Hello, glad you found us and the desire to eat tasty meat at a young age. Your family will appreciate the effort.

Time has come to make this. Is this the mixture you used? Meat Mixture

WOW Now thas a gooood loookin a meat ball, ( trying my silly italian voice in text, lol ) Those look great , Looking up your beans now. David

The weight of frozen vs thawed meat is negligible.

Looks great, I ain’t wasting no meat and love any type of sausage.

yea, you know your talking to a seasoned hunter game chef when they know about neck meat. lol

...shutoff in that weather. Most list the fire box working temps and not the electronics working temps. I was going to mix deer and pork for lunch meat for the year and Canada is sending its weather down for the week. :emoji_laughing: What do you use in the cold? Looking for a multi probe unit...

Yup, you are right on target for a second stall. In my experience this happens because of surface drying of the meat. I bet the surface is like a shell. This deflects the heat from going into the meat.

Only pulled pork? Can’t get her to try anything else? Pulled pork is the gateway meat - you can pull her over to our side!

Getting the meat sweats 😓 Keith

Saw some of these the other day when I was looking at my suppliers list for some beef ribs for smoking. Anyone ever smoked these things up?

Stick with .25% cure 1 to meat weight. This inputs 156ppm. When injecting always place meat in a container such as a tub or meat lug to inject. It’s near impossible with a syringe to get the full 10% into the meat much less manage the leakage from the injection sites. So do the best you can to...