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The Butchering Thread

"J"

Git Off My Lawn
Supporting Member
56,738
274
North Carolina
View attachment 119659

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!!!!
 
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bowhunter1023

Owner/Operator
Staff member
48,879
274
Appalachia
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!

IMG_20210220_142443_311.jpg

IMG_20210220_142443_306.jpg
 

Tipmoose

Well-Known Member
Supporting Member
2,678
85
Grove City
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.

20220617_191823.jpg
 

"J"

Git Off My Lawn
Supporting Member
56,738
274
North Carolina
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.

View attachment 154473
Any of that making it too stroud’s, Steve? 😀
 

Mike

Dignitary Member
Supporting Member
15,840
223
Up Nort
This is a good episode to listen to.
 

Buckmaster

Senior Member
14,362
191
Portage
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.
 

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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!

View attachment 121510
View attachment 121509
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

Senior Member
Supporting Member
7,144
178
Mohicanish
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

Senior Member
Supporting Member
8,482
191
Flatlands
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!:love:
 
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