Posts made by Denny O

I REALLY ENJOY watching it!!

Whop!, Whop!!, Whop!!!

Dave in AZ Make corned beef from the point and flat then further on with the flat I make pastrami.

PapaSop Yep, this got dug up from just near a year ago! I think I got into some of that mushroom powder stuff back in the early 70’s!

Jamieson22 Awh, Wholey Cow! There You Go Again, MONEY SHOT! Don’t be surprised when a stranger to you knocked on your door with Hawkeye attire on looking for handouts!

AdamusLignus So I understand you, you are taking off the fat and the dry aged outer layer to add to the venison to bake your burger mix? I’m interested, how do you think it turned out? I’m looking for your critical thoughts.

Departing Contestant said in Ice Storm:

I have “been there and done that” I am glad you are okay and I sympathize for those struggling. W\hen the ice wiped out everything going out to our little town I ran a line from my generator to my fuse box and powered the house. ran a line to my neighbors and used his well. We have a well now so I am ready. stay warm and be safe. #562!

I’m confused where was your previous count down going to? Did you blow by me and I was asleep??

Jonathon Thanks Jon for the correction! You are correct I was talking about the fibrous casings.

The information on here is direct to the final product that a step changed or missed with-in the path Will Alter the final product usually in a bad way.

I have many ways that work extremely well for me and others and I/they do stick with them. I will change at most one alteration BUT extremely lightly during a process! For example I’m using the “Bacon Taste Booster” as Jon suggested when I had inquired about it’s strength the the process that I use.

I try not to state fact as I will leave that to those that are much more in the production modes (and seem to be a bit more techie than me)

My fact of the matter knowledge is,
1: Construction most all inclusive
2: Boating, Water Sports, Outdoor Cooking/Camping, Fishing, fishing electronics and other related items
3: Meat processing

SO, I try to speak on what I know that is and has been very safe. But I have been caught in a “Term” miss, my bad! Sorry!!

Jonathon Jon, isn’t this about the anniversary of the sinking of the Titanic?

Tex_77 Those look gud!

Tex_77 I did not pick up on what the fuel source was, did both of you have to use the pellets?

I don’t like a pellet pooper to do steaks on, and I have one. I prefer my charcoal and whole wood log grill. I also like to slow smoke the meat and reverse sear on the flames.

John Belvedere Repeat-taepeR LOL! Forwards and backwards, You chef could teach me a whole lot!

java Mahogany collagen casings need to be soaked in warm to hot water for at least a 1/2 hour before loading on to the stuffer.

John Belvedere
John, those will do me well, Thank you! I pm’d you with my address to deliver them. Thanks again!

Well Jon I would wish to thank you in advance for the beer!

salmonmaster bocephus
I agree with you that is simple math. But once again both you have changed the items that I had objected to the fat % earlier.

1. 30 minutes or more for natural, not pre tubed casings
2. Iced water bath for 20 minutes or longer.

Feral cat is a wild cat.

chippewa Thanks, if you have done this that’ll answer my question.