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Meatgistics - Walton's - Community

What did everyone cook today?

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  • wdalyW Offline
    wdalyW Offline
    wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska
    wrote on last edited by
    #1

    8# of Bacon in to cure.PXL_20210816_150625068.jpg

    lkrfletcherL 1 Reply Last reply
    4
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to wdaly on last edited by
    #2

    wdaly - I really want to try this. Maybe when prices drop some.

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • SethHamptonS Offline
    SethHamptonS Offline
    SethHampton
    wrote on last edited by
    #3

    Nice! We cure and smoke about 80 pounds a year. Love it!

    Yoder YS640S / Comp Cart
    L*M Chamber VAc
    C*****s 12" Pro Slicer
    C*****s #12 Carnivore Grinder
    Lots of other goodies…

    1 Reply Last reply
    0
  • G Offline
    G Offline
    geraldr622 Yearling
    wrote on last edited by
    #4

    Did a big batch of brazed pork short ribs with carrots , lots of mushrooms and plenty of Yukon gold potatoes in a tomato paste port wine sauce. I used a large Fry Daddy for the whole cook. Turned out great (my wife’s words, of which I agreed ). I lucked out because it was a self creation.

    1 Reply Last reply
    1
  • Denny OD Offline
    Denny OD Offline
    Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
    wrote on last edited by Denny O
    #5

    I’m freezing a few bellies when I find a uniform thickness. I’ll wait till later fall to brine and cold smoke them.

    What is your procedure and cure, if I may ask?

    Denny O's-Smokey Bones
    I'd rather be sit'in in a boat fish'in and thinking about God,
    Than sit'n in church and thinking about fish'in!

    wdalyW 1 Reply Last reply
    0
  • wdalyW Offline
    wdalyW Offline
    wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska
    replied to Denny O on last edited by
    #6

    @dennyo I use Excalibur’s dry rub with bacon taste booster. Pretty much use the process in the dry rub bacon video on Meatgistics. I cut the belly in half after coating both sides and place in a 2.5 zip lock bag. Refrigerate for 7 days, turning everyday, and then smoke with a combo of apple and maple pellets. I’ll be rinsing this one three time as I thought the last one was a little salty. Everyone else liked it, though.

    lkrfletcherL 1 Reply Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to wdaly on last edited by
    #7

    Keto Chicken deluxe sandwich
    Took some of that sous vide chicken breast with the Excalibur seasoning and split in half. Added avocado, pesto, cheese, tomato Wrapped in lettuce. Wish I had some bacon but ran out. Served with peppers and a habanero dill. Not a bad supper.
    3B141A37-935B-4A44-82AD-9B9AAE67C02E.jpeg
    22104301-C942-4941-9F84-19B9171D6D36.jpeg

    Life is a Garden - Dig it.

    cdavisC 1 Reply Last reply
    5
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to lkrfletcher on last edited by
    #8

    lkrfletcher not bad. I could go for that.

    1 Reply Last reply
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