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The Butchering Thread

Season, sear, and roasted with standard country pot roast fixings. Gonna eat good tonight.

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Dog treats are on! I'll never throw out the sinew, silverskin, and other non-fatty trimmings again. Throw on the smoker at 225 for a couple hours and you got the best dog treats around. All the 1/8-1/4" "rind" trimmings crisp up nicely like this!

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I coarse ground the stuff that I don't keep and mix it with the kibble.
 
no, really it won't. you cannot kill botulism in a boiling water bath. killing botulism requires cooking above 240 degrees fahrenheit. the only things safe to water bath can are high acid foods, like tomatoes. meat, fish, low acid vegetables, etc., need to be pressure canned.
 
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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.