Dr_Pain Wow somehow I missed this, great job!
Thank you sir!!
Jonathon Looks like you feed him good
Dave in AZ thanks dave. I got that one at phoenix knife works, great shop if you have never gone. It is a town cutler chopper and the handle is made from cloth fibers in a stabilized resin. It is ment to mimic native blankets. It has become my go to knife, kinda like a nikiri and a bunka had a baby. Lol
bocephus Then Old Duke, he was a trip. He knew, somehow, just when you might use it or the automatic thing might go off & would stop whatever he was doing in mid stream, & not do anything that would cause it to go off before it could ever happen when we started training him. I don’t think he ever felt a shock or had it physically used on him because he somehow figured the whole thing out before it ever happened. Had us always scratching our heads. He was one of the finest Healers we ever had. Not like any others we ever had.
Jonathon I watched the video, I think he is totally oblivious to the collar. He was a long way away but I didn’t see him dip his head or anything.
OleSmokey i wanted to thank you for the inspiration on the braunscheiger. I decided i would give it a go over the weekend. This is the first time i broke out the champion juicer i bought off ebay to emulsify meat, so this was the test run
I cut the receipe down to 6 lbs and used chicken livers, duroc pork belly and some pork butt. I cooked the onions, then ran it all through my waltons 22 grinder with the one shot head and 4.5mm plate. I mixed the spice mix, cure and milk powder and then partially froze the meat block and slice them into strips to feed into juicer
I only took one picture of that and i am getting an error trying to load it
Then i broke out the champion juicer
The end emulsified meat
The only collagen casings i had were smaller almost 2 inch ones. So i stuffed, sous vide for 1.5 hours and then cold smoked for 3 hour the next day after they had chilled down in the fridge
All and all i call it a success. Brings back memories of me and my dad eating slices. He loved braunscheiger.
toys4dlr Looks great, I keep looking for a used Champion juicer
toys4dlr It looks good and glad it tasted good. The chicken livers should give a more mild flavor than pork livers. The next time I make it I might try it with chicken livers.
toys4dlr A “juicer” to emulsify! That just made me smile. Some of the things you guys think to accomplish processing are astonishing. Way to go.
toys4dlr it looks great congrats
Dave in AZ Nice
We had beans and rice again!
Split pea and smoked ham hock soup with cornbread and molasses
OleSmokey I can’t think of a better pairing of wintertime comfort food. Nice job.
Jonathon that’s a fine looking steak!
Sailsbury steak and gravy
Deepwoodsbutcher one of my favorites
OleSmokey split pea soup is one of my favorite and corn bread to go with it is over the top
Deepwoodsbutcher Good warm up for a cold night
Deepwoodsbutcher love Salisbury steak! Wish I could have found that for dinner tonight… used to know a place in NYC that served exactly your plate until 0200, I used to go there and always get that. Unfortunately they didn’t stay in business through covid. Only other place I see it is Cracker Barrel!
OleSmokey mmm hambone soup, aka split pea! Yum!