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Search results for query: Meat

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  1. kilo charlie

    Grilled fresh Marlin & Shrimp - Man was it nice!

    That's definitely a good friend!
  2. bigfurmn

    Was at Hy-vee can someone tell me WTF?

    Waygu Def: American word for even more expensive meat that you morons will buy. 🤣
  3. 1MoreFord

    velveting bigger chunks

    I forgot to mention that the same slimy meat at those joints ate like chewing rubber so their implementation of velveting didn't make for tender food either.:emoji_disappointed:
  4. Fueling Around

    Featured Polish Style Lisiecka Sausage

    The grind meat is the mortar that holds the hand cubed meat together for the sausage?
  5. Jim_C

    Plate Ribs & Smashed Fried Potatoes

    Great looking piece of meat. Sliced nice and clean. What a bonus at $5.99 a pound. Good job.
  6. hondabbq

    Another first time Jerky Maker

    ...sit int he fridge if its for flavor extraction. Add water at initial mixing stage so its very supple, ( I use 1/4 cup cold cold water per lb of meat). It should be sticky but still hold its form loosely. This will make it extrude much easier and more uniform. The stiffer the meat is the...
  7. SmokinEdge

    Newbie, Questions about Injecting for Pork Loins and Brisket/Pastrami

    Use 10% of meat weight as the weight of liquid to be used. Then calculate salt, cure 1 and sugar all to meat weight only and dissolve into the liquid. Cool and inject.
  8. JckDanls 07

    If you liked that Fireman's Chicken photo I posted...

    ok.. That is cool... But I'm confused on where the hot coals went that were in the ditch... They surely weren't standing on top of them when filling with meat...
  9. bmudd14474

    Lets talk burger patty makers

    I find it depends on the quality of the meat as to how much it shrinks down. I would give this one a whirl https://amzn.to/45gTOdS
  10. Fueling Around

    Tragedy, reaction and resurrection! any suggestions?

    At least the meat wasn't in the smoker when it went flame on.
  11. S

    Newbie, Questions about Injecting for Pork Loins and Brisket/Pastrami

    So there is very little liquid in the bag then I guess. Or do you make another cover solution? If you were going to make Pastrami. What would be your plan around that? All the spices in the 10% that get injected?
  12. F

    The Bible of home meat production

    Hi all, I wanted to share this great book, that I find has the most information on basically everything concerning meat. The book explains WHY and how 🤔 to process meat for any further use as smoking etc. It has good historical background and 29 in depth chapters covering all in 705 pages. Have...
  13. in. pred

    velveting bigger chunks

    this neck meat id filleted off the bone. then its trimmed for fat and gland like areas. you really have to take some time with this cut. lots of muscles with stuff in between. a buck neck is particularly tuff in season but can be turned into the most tender and flavorful meat! as good as...
  14. Boris1

    Best calculator to replace diggingdogfarm

    ...the only thing you need to remember to work in imperial is 2.2045lb=1kg…. Do all spices in g per 1 kg 1.5% salt means 15g of salt per 1kg of meat .25% cure mean 2.5g of cure per 1kg of meat 10% water means 100g of water per 1kg of meat .4% of pepper means 4g of pepper per 1kg It’s all just...
  15. KBFlyer

    Using my Sous Vide Cooker To Make Dog Food.

    Stocking up on homemade dog food. I add this to Haleys bowl as a add in to her dry mix. Extra lean ground beef, skinless chicken. sweet potato, peas and carrots. Cooked in my Canadian Madax Ham Maker - Stainless Steel Meat Press for Making Healthy Homemade Deli Meat.
  16. F

    Grilled fresh Marlin & Shrimp - Man was it nice!

    Thanks! Was super nice. Not everyday you get a cut of meat like that for free.
  17. hondabbq

    Beef Rib Goodness!

    I like beef ribs but I also dont care for the membrane around the bone on the back side of the meat.
  18. civilsmoker

    Recteq guys.

    My unit temp probe is spot on….i do clean it regularly though, the meat probs work great till they don’t, it get pinched or wet then they are dead…..I’ve been getting about 2 years out of the meat probs. I have been using my RFX probes more these days…..just too easy!
  19. O

    When Pork Loin Gets Boring, Make a Sandwich

    That’s a fantastic idea. Definitely going to try that. I’m on a carnivore diet so that Cracker meal will be pork, Rind breadcrumbs and make a pork Parmesan.
  20. zwiller

    Greetings from DownSide Up Land

    Welcome mate! Been dying to ask a native whether there is legitimacy to "outback" meat rubs using pepperberry/bush tomato/etc.
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