I had the opportunity to go to Zanzibar a couple years ago after hiking Kilimanjaro and ate lunch at a one of a kind type of place, called The Rock. Food was out of this world incredible…walk to it during low tide and take a boat to it during high tide.
@Johnathon Tex_77 Yes. Starting weight was 17.8lbs and the finish was 15.1 if I recall w/o my notes. I ended up with 12 nice steaks that were about 9lbs 7oz. I tossed my trim this time. Although I did keep a nice chunk of fat to try and cook with. The trim was pretty easy. I was surprised how easily the knife went down and through the outer waxy fat. I suppose you could slice all of the meat into steaks and then trim each one individually, but that would be a lot of trimming. I may try that next time. I don’t think I lost that much edible meat with the way I did it…
Jonathon said in Dry aging beef:
ClaytonD Looks absolutely awesome! Gorgeous color and nice marbeling. Did you weight before and after the aging? What about how much trim you had to cut off? Do you have p=lans for that trimming? Tex_77 So I assume god decided to play his hand and prevent you from your flong awaited goal?
Jonathon I would think there would be more value if you broke them out by category of smoker. At the end of the day the recipes that would be discussed can be used across the brands, with some idiosyncrasies here and there based on pellet, ceramic, stick burner, sawdust burners, and full-on commercial units…
Tex_77 cleaned up and sliced my 44 day aged prime ribeye this morning. 
Made South African Boerewars Friday and ate it Saturday night. Along with cheesy pap and chakalaka. Very tasty!
I’m a native Californian and living in Walnut Creek, California
Newb when it comes to meat processing - done some really dried out jerky on my pellet smoker. Mainly smoke meats - brisket, pork, chicken, turkey, etc. Done some goose before as well.
No favorites to speak of. I do enjoy a nice piece of jerky and smoked fish.
I use a REC TEC Smoker and have a La Caja China, NG Grill, and a Weber kettle.
Also, I have two Anova Sous Vide devices original BT and the next-gen BT/WiFi
Jonathon this was a Costco precooked one. I ran it at 250 for about 4 hours from the fridge, put a glaze over it at about 130 and heated it to 140. Tasty!
I have a Costco prime ribeye primal in an umai bag right now in the fridge. 1/2 way through a 40 day aging. Looks great.
TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro! 
Joe Hell what is the Sasquatch Moss spice in that photo?
Denny I’ve never ground it, makes sense that certain portions would lend to that task. What I have done is smoke it like a brisket for 26 hours - and it made the best pulled/chopped meat you could image! Jiggled, wiggled, and wobbled onto the prep board.
Thanks TexLaw & Joe Hell (nice rack!). I have the book, also Len Poli site and Meats and sausages site. The question was sparked from reviewing a bunch of recipes…some call for milk, some call for phosphate, some call for carrot fiber, etc.
Jonathon how does one know when to stop adding water? I am not selling these - just want nice plump and juicy sausages. 
What is a good starting list of ingredients to have on hand for sausage making (raw)? There are great mixes available but if I want to DIY various mixes, what do I want in my shelves to access when making sausages?
Salt
Phosphate
MSG
NF Milk Powder
Carrot fiber or other binder
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Thanks!
I searched and saw 3 pints / 3 lbs of water as the answer for 25lbs of chicken breast w/ phosphate and carrot fiber. I plan on a 5lb combo of chicken breast and thighs (skin on) with carrot fiber and spices TBD.
How much water / pound of chicken or per 5lb of chicken should one add when using carrot fiber? That is missing from the bag…
.6 pint / .6 lb per 5lbs? (3 divided by 5)
0.12 pint / 0.12 lb per pound of chicken? (.6 divided by 5)
Or using grams…for the water
3 pounds = 1360.78 grams divided by 5 or 272.16gms of water per 5lbs meat?
Do you start with a lesser amount of water and mix it into the meat/carrot fiber mix and then keep adding until ???
Thanks. I watched the video and am looking for something more definitive and couldn’t find it. Appreciate the coaching!
TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
Made South African Boerewars Friday and ate it Saturday night. Along with cheesy pap and chakalaka. Very tasty!
I was censored! ClaytonD said in Air bubbles:
Arod2015 we use corn holders? They have little handles and two pins to shove into the corn. They [censored] the natural casings just fine.
