The Butchering Thread

["J"]

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Recently tried a new concoction. Brat Patties w/Bacon and Hi-temp Cheddar Cheese.

20# Pork loin cut into small cubes (did not remove fat layer on bottom). And keep extremely cold to help mixing later.
5# Bacon frozen cut into small pcs. Again keep frozen if at all possible.
1 bag of Brat Seasoning from Waltons.
5# of Hi Temp Cheddar Cheese..

While I mix the pork and bacon together Glenna sprinkled the seasoning mix in to get all mixed well prior to grinding. Cheese was blended in by hand after grinding meat.
Will make approx 130~ 1/4# patties.
These are absolutely awesome! They're like a steak-Brat.

Try stacking a burger on a brat with all the trimmings. Those combos are killer!!!!

 

[triple_duece]

Holy Shit! First jar into second batch sounded like it popped. Well it did! Musta had a crack is what I figured. Popped the whole bottom out of the jar!

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My pickled quail eggs did that a time or two. Brand new jars

 

[bowhunter1023]

My longest aging yet at 45-days. No additional shrinkage past the 28 day mark, just a deeper color to the meat. I can't wait to cook the primary cuts on the pellet grill this summer!

 

[Buckmaster]

Condensed flavor.

 

[Tipmoose]

Its that time of year again. Stuffed another 30+ lbs of summer sausage and it goes in the smoker in the morning. Will probably do one more batch towards the end of the year before it gets too cold to keep the smoker up to temp. Only have 50lbs left. 20 lbs of backstrap and 30lbs of roast. Gonna have to kill a few to fill the freezer this fall.

 

["J"]

Its that time of year again. Stuffed another 30+ lbs of summer sausage and it goes in the smoker in the morning. Will probably do one more batch towards the end of the year before it gets too cold to keep the smoker up to temp. Only have 50lbs left. 20 lbs of backstrap and 30lbs of roast. Gonna have to kill a few to fill the freezer this fall.

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Any of that making it too stroud’s, Steve?

 

["J"]

My longest aging yet at 45-days. No additional shrinkage past the 28 day mark, just a deeper color to the meat. I can't wait to cook the primary cuts on the pellet grill this summer!

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Jesse, how’d it turn out? Or haven’t you done it yet?

 

[Tipmoose]

Any of that making it too stroud’s, Steve?

Absolutely...hell some of it will probably make it to the summer gathering in July. I just hope @giles hasn't farted a hole in my chair that's been there since this time last year.

 

["J"]

Absolutely...hell some of it will probably make it to the summer gathering in July. I just hope @giles hasn't farted a hole in my chair that's been there since this time last year.

Was that the chair he was sniffing the other day?

 

[Tipmoose]

Was that the chair he was sniffing the other day?

 

[giles]

It's alive and well. @jagermeister chair...well...not so much. He may want to bring another one. Lol

 

[jagermeister]

It's alive and well. @jagermeister chair...well...not so much. He may want to bring another one. Lol

C’mon man!!!!

 

[Mike]

This is a good episode to listen to.

Ep. 227: Red Cutter | MeatEater Podcasts

Steven Rinella talks with meat scientist Dr. Chris Calkins, Spencer Neuharth, Corinne Schneider, and Phil Taylor.Topics discussed: debunking meat myths; how stress affects the flavor of meat; myoglobin and hemoglobin; why you shouldn't cut into an animal before rigor mortis is complete; muscle is...

www.themeateater.com

 

[Buckmaster]

One country ham cured and hung last night. Today, I’m working on the second ham for Prosciutto. It’s a 2 year process. Capicpola is on deck.

 

[Hedgelj]

One country ham cured and hung last night. Today, I’m working on the second ham for Prosciutto. It’s a 2 year process. Capicpola is on deck.View attachment 168094

What type of pig? or just store bought?

What process did you use in the country ham?

Where are aging them?

 

[Buckmaster]

A nothing pig bought from my local butcher. Hams weigh 23# each. My cure for the country ham is salt, black pepper, and Instacure #2. It should be cured on Jan 23 then I’ll wash it, rub it down with black pepper, repack, and rehang for 15 plus months. I’ve decorated my barn with things that hang.

 

[the Lackster]

My longest aging yet at 45-days. No additional shrinkage past the 28 day mark, just a deeper color to the meat. I can't wait to cook the primary cuts on the pellet grill this summer!

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Good stuff right there, if I remember correctly my longest hang was about 6 weeks. It was so tender you could pull apart nearly every cut of meat with your fingers

 

[Hedgelj]

A nothing pig bought from my local butcher. Hams weigh 23# each. My cure for the country ham is salt, black pepper, and Instacure #2. It should be cured on Jan 23 then I’ll wash it, rub it down with black pepper, repack, and rehang for 15 plus months. I’ve decorated my barn with things that hang.

That book is generally good but the honey bacon is WAY TOO MUCH salt, not sure if they screwed up in editing or how it was missed.

 

[OhioWhiteTails]

A nothing pig bought from my local butcher. Hams weigh 23# each. My cure for the country ham is salt, black pepper, and Instacure #2. It should be cured on Jan 23 then I’ll wash it, rub it down with black pepper, repack, and rehang for 15 plus months. I’ve decorated my barn with things that hang.

Nice ham, BUT, tell us more about that truck!

 

[Buckmaster]

Within the meat press for 46 days.