What's your next Meat Project?

[bigswade83]

Grilling a small piglet for Mother’s Day using Excalibur wild game and smoke seasoning first time hopefully it will taste as good as it smells

[YooperDog]

Pivodog looks good, nice definition. Is that mustard seed in there?

[deanlorensen]

Bacon. Bacon. Bacon …it always bacon. And a couple small chunks of meat for ham this go around. I always have between. 50-75lbs of bacon in my fridge curing/smoking.

[Jonathon]

Pivodog Dry cured sausage and weisswurst (veal) are the ones I have been wanting to try for a while.

[Pivodog]

Jonathon I’ve made weisswurst quite a few times and it’s been great! Dry-cured is always on my list so far almost all failures

[Jonathon]

Pivodog I have made 2 whole muscle dry-aged and 2 dry-cured sausages and they were both really good, I just want to be an “expert” before I start doing videos on the topics and I am not there yet. Weisswurst will be done first for sure!

[Pivodog]

Jonathon I definitely, agree! My issues have been with controlling the humidity while drying.

[slowmoe]

My latest attempt beef snack sticks is Hawaiian sticks. From the little bit of reading I have done so far it sounds like the proteins in meat don’t mix with fresh pineapple is there such a thing as pineapple extract or pineapple powder that I could use as flavoring. Just trying to create my own recipe. I would also like to attempt a salsa flavored snack stick any recipes or ideas would Be greatly appreciated.

[Jonathon]

slowmoe You will have better luck if you use dehydrated pineapples. The bromelain won’t be able to mix in with the meat as easily this way. For salsa snack sticks I’d use either the Taco Snack Stick and add some tomato and cilantro, or start with the Salsa Brat and try using 10% more seasoning per lb of meat. You would do this because it is not formulated for a cured sausage and the cured sausages will usually have a higher salt content than a fresh sausage like a Bratwurst.

[daryl]

Today I did two belly bacon sides and one full pork loin for Canadian bacon that had been in cure for about three weeks. But the next project will be some pepperoni and some hot dogs using a couple steers we just killed. I may do some more hard salami after that.

[slowmoe]

Jonathon
I used some pineapple powder seems to great. I panicked on my first batch I had a high temperature cheese added way too much and I was trying to make sure I keep the meat cold. Anyway 20% cheese and a 5 pound batch is a little bit too much. LOL

[HerbcoFood]

When pork loins go on sale again I am going to make some smoked Canadian bacon.

[YooperDog]

Good thing I was wearing a mask. I got BI pork butts for .99¢/lb. I need another freezer to store my stash.

[craigrice]

they go on sale at my local grocers for the same price and I also try to have some on hand also

[Chef]

Pivodog simply beautiful.

[Radbone]

Smoking some kielbasa this weekend

[Joe Hell]

Pivodog I made a ‘prototype’ tamale brat the other day with the Mexi-Chorizo blend, ghost Chile high temp cheese, local made chicken tamales and a Mexican style lager. It turned out amazing! This next week I’m making a ‘pot sticker’ sausage that tastes just like what you expect and doubles as the filling for the real thing if you prefer. I’m also going to dabble in a Moroccan style sausage with Couscous.

[Joe Hell]

Jonathon I’ve been thinking about using freeze dried pineapple for an ‘Al Pastor’ brat. I’ve used dehydrated in the past and there was no distinguishable pineapple flavor…just sweet.

[twilliams]

50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.

[Pivodog]

Joe Hell got any pics? Sounds great!