Search results for query: Meat

This time of the year is meat processing time for me. I had 35 pounds venison to do. We are lucky to harvest many whitetail every season. This is one of my favorite things to do and to eat. You can be picky with this, but the cuts of meat really turn into tender bits. It doesn't matter the...

I had a meat fork one till it ended up in dishwasher.

Perfect meat temp. Great choice for the meal!

...and tenderness. This beef is best cooked in a braising method. Also, Mexico is know for using historical use of growth promotants. So, the store is selling it as Rib roast...but suggests stewing the meat or using it as ground beef. Yikes!!! I will stick to North American produced meat.

I do 2 to 3 days using pops low salt curing brine and take dark meat to around 190. Super juicy and tender. Dont do white meat very often though.

That's a great meat treat and bookmarked KC ! Keith

I love chuck eyes but hard to find anymore. That new meat market has them but $19 a lb to much for me! I will pay $16 for the Denver though.

Many thanks Rafter! Nothing better than building a fire and cooking meat for dinner over it in my book!

The main difference between collogen sheets and Umai bags, imo, is that you can take the meat out of the Umai bag when it's finished. The collogen sheets sort of fuse to it, and are difficult, if not impossible to remove. I've used both, and MUCH prefer the Umai product.

...the smoker be for a low and slow cook, and what should the internal temperature be when I pull it and wrap it. My intension is the slice it when cold for french/beef dip sandwiches. I know to put the meat on the grill and a pan with beef broth etc under the meat. Tx in advance for the help.

This recipe is fantastic especially if you have dedicated drying chamber. This recipe is for 2.2lb of meat pork, containing approximately 80% meat and 20% fat; Kosher salt 18g plus cure#1 2.5g 3g pepper black; 5g of garlic powder; 50ml of red wine; Collagen 26 mm in diameter. Chop the meat...

In my neck of the woods there is no such thing as a cheap cut of meat. It's better termed "least expensive" cut of meat. I believe the industry has now changed to recognise a floor price for any cut, so there are no throw away cuts at all. Every cut must make a certain profit over the carcass...

Using small plate or big plate on grinder ?

Breaking her in with style!

Congrats on the new WSM. The only mod that I have done on either of mine is wire the charcoal grate and ring together. That's it! No new door, no hinge, no casters no nothing. And it works great. Save your money for meat and charcoal.

Costco is the "Savior of the Islands" in Hawaii, especially the out-islands. 95% of all our groceries come from Costco. Same for most of our friends. Many restaurants buy their meat and other things at Costco. Their meat is vary real, and very good. Its been our source for 26 years.

Using the INKBIRD wireless meat probes today. This is where it is currently at.

Yup . Get a slicing knife for meats . Mines just a cheep one . Does the job ,,, most of the time . Look at the brand suggested above . This is the style I like for slicing meat .

Nothing new...this has been going on for decades. In high school I worked at Red & White in the meat dept. and about all I did was grind burger. They got in what they called box beef or bull meat. It was boneless beef frozen in 60lb blocks. The butcher would cut the blocks into 1 1/2" square...

I'm in the St. Louis camp, and generally don't buy them unless they look good, which is why I pay a bit extra to buy them at a market with a meat counter and a real butcher. I have not tried trimming up a regular rib.