I have had to do the same thing. You will need to add more water to the mix in order to stuff it or you may hurt or even brake your stuffer.
What's your next Meat Project?
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Dave in AZ those look great
@deepwoodsbutcher on Instagram
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
Deepwoodsbutcher
Say, I butchered those 2 butts and got the coppas off and bone out like MAGIC! Using your video as a guide, best I’ve ever done! Then I cut it all up in chunks for sausage
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Dave in AZ That’s great! It’s always good to practice on something you are grinding up anyway, you got nothing to lose.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Dave in AZ looks great
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Dave in AZ practice makes perfect. Congrats
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ Wow super busy, but now you can sit back and enjoy.
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Dave in AZ That all looks great. Yes, we have done that a time or two or even two types & it will wear you out.
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Nice job on the pan. Makes my mouth water.
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Made a 25lb batch of restructured bold beef jerky.
Keep Processing, "PROCESSORS"
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
dawg that looks great. I am leaning towards restructured for jerky always now, myself. I would eat that whole bowl!
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Started with 25 lbs. Finished with 14 lbs.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
dawg thats some good looking product right there.
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GWG8541
Thank you. It’s very good! -
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
dawg that looks great. I have to try making that sometime
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
dawg looks very good.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
dawg looks good
I need to try restructured jerky -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
Sliced and packaged some cottage bacon today.
I like to taste things while I am making them, but this stuff is just plain addictive!
Paul
- How hard can it be?
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processhead Looks great & I like those slabs, real nice with the fat perfectly proportioned. Would you believe they are selling that stuff at Sam’s now for about $6.00 a pound & yours looks 10 times better!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
processhead I love cottage bacon for BLTs, one slice is all you need. I haven’t made it yet, buy it from a meat market in MN, but it is definitely on my to do list. Yours looks very good.
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