Search results for query: Meat

That is an excellent deal. My Sam's Club has chuck rolls at just over $6/lb. They are listed on a small white board in the meat department and never are in the meat case. The majority are sold to restaurants that grind their own burger.

Those look absolutely KILL'er!!! I love T.T's, I use Pablano peppers so I can get more meat into them, and I add diced onion, and Jap's to the cheese and meat stuffing.

For the less experienced (me), I'd like this explained more in depth. Clean piece of meat, fully cured, never left whatever container it was in, never left the fridge. Is it bad, or more likely just not good?

Very interested how this turns out. Also interested in the cold-on-the-smoker idea. I always thought that the ring caused by cold smoked meat was an "artificial" smoke ring due to reaction of cold meat with hot air and not a "true" smoke ring. To be honest, I smoke a lot of cold meat, cause I...

Yup, cooked a lot of neck bones over the years. Every animal we slaughtered on the farm we saved the neck either as roast or sliced. Delicious meat.

Because I added cure to it and in the bowl uses a heck of a lot less space than the rack. Mixed by hand, I want full efffects when added. As far as adding water, I've already got 4T of liquid (1/4C total) of soy/wooster in the 1 pound mix. Nothing I've seen says to add more than 1/4C of liquid...

I've got a Smokin-It #1 and pop the meat in when I start, not waiting for the smoke to start. I do use Smokin-Licious wood though. It's about as clean and uniform as you can get.

Correct, and provides the fat and juiciness and also will carry the other spices, which are simply black pepper, marjoram and a little garlic.

Looks amazing! Did you go with beef or pork for the fine grind meat?

While there was a non meat version in the 1800s, this meat version apparently started in around the world wars and the great depression when chicken meat was too expensive to buy and someone came up with a substitute product based on a pork farce just spiced this way with no real intent to make...

Rare meat, man that's medium. 😆 It all looks fantastic! We do indeed need to say, "Screw It!" once in awhile.

yep, just counted and weighed everything nearly 70lbs, chicken, beef, gyro meat 7 racks of pork and beef ribs, 13 lbs of London broil and more. Going to add this to the list going to insurance....I will probably be dropped again.

Great looking meat there!

It most definitely would be, I should've posted a picture of their meat prices, they are VERY proud of their meat. I rarely buy meat from them because it's so expensive.

I tried it. Didn't like it. Made the meat mushy.

...cant taste any "deer"! So I'm now tasked as usual (dad always had his butchered until he built and moved next door to me) with vac sealing the meat. Got about 50lbs off the bone to deal with. About half of that is destined for grinding. I may grind some of the roasts and larger pieces but...

Unfortunately we left it out all day while we were doing other things. We were afraid to keep the meat... Yes, my buddy who was with me has the skin...

And the ones I saw today were PRIME 😲! For 3.99?? Oh course no big cooler but the meat guy is saving me 2 ! Keith

...is great, not so much on brisket. It's only my wife and me, so I don't practice brisket like I should because of the costs, and the amount of meat we have leftover. Normally when I buy brisket, I grind it with chuck roast into what I call steak burger, there is no comparison to store bought...