Used the diggin dog farms calculator for cure #1 and 14 days of cure time. Usually use Morton TQ for back bacon but had this in cure #1 before I even thought about it. Oh well, it’ll be good either way. Applewood pellets in the masterbuilt until IT 155
knifemaker3
@knifemaker3
Best posts made by knifemaker3
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Simple back (Canadian) bacon smoke
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Getting the walk in cooler filled up
Missouri firearms deer season. My boy shot front two mine is in back. Lots of good eating coming up!
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RE: 1st beef… lessons learned
Finally figured out how to load the photo of the cooler.
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Deer breakfast burritos
50/50 pork butt and deer
Dixie style breakfast sausage seasoning
Scrambled eggs salted to taste
Melted American cheese
8” soft taco tortillas
Homemade salsaGrandkids like it!
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Walk in cooler about ready!
Been working on this for a year now. Bought a walk in last year. Between rain last fall, Covid at Christmas, rain again in spring, hay season, I finally got time to start getting it back up.
This was a used beverage cooler 8’x24’ with doors. Now 8’x12’ no glass doors.
Will be hanging meat soon! Getting excited! Will be buying stuff from Walton’s soon!
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1st beef… lessons learned
First ever beef. Huge learning experience.
1: Don’t use your son’s gun to make the kill shot. Discovered it shoots 3” low for me. A half mile chase and a .243 finished the job. Hopefully the stress didn’t ruin the meat.
2: A skinning cradle that I don’t have to bend over with is in my very near future!
3: A wheel barrel with a flat tire doesn’t help when trying to get the quartered beef in the cooler.
4: A 12” pruning blade on the saws all doesn’t always stay on track when halving the carcass.Good learning curve. Thankfully I’m just grinding this wild heifer into burger. I’ll let her hang until next weekend and start grinding her up. May keep a few steaks just to see how a grass fed heifer straight off the cow tastes……
Can’t figure out how to upload the picture of the beef hanging in my cooler. Says it’s too large.
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RE: 1st beef… lessons learned
Update. Got the beef cut up with no problem. She was smaller than I thought. 127 pounds burger, 2 brisket, 2 chuck roast, and one side of boneless ribeye steaks(10 steaks).
Guessed her at 650-750 live weight.
I will be getting a bandsaw soon. Grizzly if I can’t find a small used commercial close.
Going to eat some ribeye for supper tonight!
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Been awhile since I checked in…
Been working so hard ain’t had time to post much on here in the last year. Man has this f***m grown! Glad to see so many supporters of Walton’s! Great company to do business with and a great place to share and learn!
Keep up the good work Walton’s!
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RE: What sized Netting
Tex_77 said in What sized Netting:
knifemaker3 Use the cloud button with the arrow in it.
Bacon and jowls going in
Resting after 3 hours of applewood pellets at 120 degrees. Bacon IT reached 101 with just a little rendering.
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Whole lot of back bacon goodness!
Whole lot of Canadian bacon goodness resting in my fridge!
Cured using Morton TQ 1 tablespoon per pound of meat. 2 tablespoons per pound brown sugar.
Cured 14 days, rinsed then let rest in fridge to form pellicle.
Smoked @250 until 155 IT with hickory pellets in the @masterbuilt
Latest posts made by knifemaker3
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RE: Home meat processing shop
Not sure where you are located but make sure you have it big and fly proof. I have a portable shed next to my cooler shed I was planning on using for a cutting room but even though it’s well insulated I get flies swarming inside it in the fall. Still not quite sure where they get in at. Just something to think about if you live on or near a cattle farm
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RE: Simple back (Canadian) bacon smoke
This morton TQ deal has been debated for years. Just realize that if it were a problem when doing Canadian Bacon, they wouldn’t be posting a recipe on their website on how to use it for that application.
To each their own. I didn’t mention that to get an argument started. It’s been awhile since I’ve posted much on this and other forums. Probably be awhile before I do again. This is why. Too many people want to argue.
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RE: Simple back (Canadian) bacon smoke
Look at Morton website and you will see they even have the recipe listed on using it for Canadian bacon.
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RE: Simple back (Canadian) bacon smoke
Morton TQ is used all the time for back bacon at a rate of 1 Tbs per pound of meat. It’s not recommended for belly bacon due to the fat of belly bacon. Buckboard bacon is also sometimes cured with tq
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Simple back (Canadian) bacon smoke
Used the diggin dog farms calculator for cure #1 and 14 days of cure time. Usually use Morton TQ for back bacon but had this in cure #1 before I even thought about it. Oh well, it’ll be good either way. Applewood pellets in the masterbuilt until IT 155
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RE: 1st beef… lessons learned
Jonathon said in 1st beef… lessons learned:
knifemaker3 That is great, thanks for sharing and enjoy those ribeyes!
The ribeye was great! Little salt and some Weber steak n chop seasoning pan fried…… good eats!
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RE: 1st beef… lessons learned
craigrice said in 1st beef… lessons learned:
knifemaker3 a band saw and a meat cutting bandsaw are a different setup , I have looked on the net for them myself
Aware of that grizzly sells a meat bandsaw
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RE: 1st beef… lessons learned
Update. Got the beef cut up with no problem. She was smaller than I thought. 127 pounds burger, 2 brisket, 2 chuck roast, and one side of boneless ribeye steaks(10 steaks).
Guessed her at 650-750 live weight.
I will be getting a bandsaw soon. Grizzly if I can’t find a small used commercial close.
Going to eat some ribeye for supper tonight!
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RE: 1st beef… lessons learned
@dennyo nope not commercial. Strictly home use.