Brined some per your suggestion. Came out great. A bit salty but perfect on a sandwich. Thanks.
Was debating the Mandarin teriyaki. Was thinking I would do half a batch for the fam and add some high temp ghost pepper cheese for a sweet and spicy kick for myself and friends. Anybody have opinions of the mandarin teriyaki.
@ron-parrish said in [What's your next Meat Project?](/post/50786):
> Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.
Holy Cow Ron!!! That looks flipping delicious
@surg I inject my loin roasts then sous vide them to 130 degrees and finish them either on the grill or oven to 140 to 150 degrees. The chops I would brine
and seal in a bag if you are looking for something like a ham chop. Got to let them sit for at least 6 or seven days then rinse them a couple of times and give them a light smoke, then grill.
So I broke down a pork loin into thin chops that I will be doing char Siu style, thick chops and a sirloin roast. Thinking I will do at least some of the thicker chops and/or the roast sous vide but wanted to dry cure and smoke something. Was thinking of doing a dry equilibrium cure kinda like I do for belly bacon but wasn’t sure if that would be better done to the roast or to the chops. Also read a lot about brining and debating doing that. My past experiences with brine have been salty so was leaning toward dry cure and vac seal for a few days. Plan to smoke at least briefly after cure so I was thinking a roast may not dry out as much. I have never injected meats but open to that idea as well as it means I can by a new toy. Curious what your thought are?
I finally was able to get to my parents house to use my dads deli slicer. The meat came out a little salty, but I can tell once you add other foods around it, it'll be supple. I think next time I am going to add more maple syrup, I want it to be a little sweeter.
@herbcofood So I cooked the very end pieces of this on Saturday over the fire. I thought 90 seconds on each side would be perfect. Well it was way too much time. It was closer to a medium doneness, which I know I know is overcooked. Hey it happens! The "steaks" that came from the ends were pretty darn small. However, good news is that we were able to tell how supple the meat was. We could tell they had a more in depth flavor and was pretty tender. As I told my wife, I can't wait to cook one of the full size steaks and not mess it up!
3 racks of BB ribs and a half steamer pan of my sweet heat beans are headed to the smoker tomorrow. Got to pull the membrane off tonight and rub them down.
"I don't know what it does for the ribs but, it gives me the woozies!" ;<) ;<)
@cdavis said in [What's your next Meat Project?](/post/48597):
> @processhead jerky from backstraps. Haven't been able to make myself do that yet.
Normally I would save them for the grill, but these hid out in the freezer for two years. Still have some newer ones on hand for grilling and hopefully some fresh ones on deck when I harvest deer this fall.
Seriously, it is sooo good and tender. If you have never tried it, you need to treat yourself to some.
@yooperdog A few years ago I didn't ran out of roasts to make pastrami, so I noticed I still had ample amounts of backstrap....so guess what I used...I mean it clearly came out great. I couldn't tell you if there really was a difference between using a roast vs. backstrap.
@dr_pain Hank Shaw, Hunter, Angler, Gardener, Cook advocates a bit on using venison fat in sausages and such. I think making a loin roast of venison and covering with caul fat may help offset the leanness. We usually don't have a shortage of venison, though I am usually a bit apprehensive about using the loin for anything other than steaks or a roast. But I am going to be a bit more adventurous this season with the loin.
@herbcofood said in [What's your next Meat Project?](/post/48560):
> @dr_pain I know people up north dry age deer/elk in their garages during the winter. I know there is literature out there about dry aged venison. Heck I know a lot of people dry age whole deer quarters here in their fridge. It's been done, just this is one way I haven't seen it done.
That's awesome! I am not a hunter so I don't have much experience with testing new venison recipes or cooking techniques. My main experience is when a patient comes in with a backstrap or some sausages and it happens infrequently enough that I normally just cook the backstrap the standard way I know my family will like. I will have to do some reading to see what the consensus on taste and texture of the meat is.
@dr_pain I know people up north dry age deer/elk in their garages during the winter. I know there is literature out there about dry aged venison. Heck I know a lot of people dry age whole deer quarters here in their fridge. It's been done, just this is one way I haven't seen it done.
@herbcofood said in [What's your next Meat Project?](/post/48511):
> @yooperdog I am now thinking I maybe I should do a venison backstrap...all we have it time!
Having done a few dry aging I wonder how the venison (being so lean) would turn out? I've tried a few select beef experiment and always found that more intramuscular fats gave me the better results. The best thing about dry aging beef is that it make the meat "beefier". I wonder if that applies to wild game as well?
If you do try the experiment please update us. Definitely interested
@herbcofood quick question for you... do you cut the pellicle off or are you one that likes to eat that leathery "funk"?? I normally trim and grind the rind to add to spaghetti or chilis. It add a little texture and a little funk and I like it.
I can convert my meat locker back and forth between dry aging and curing (using the controllers). I dry age during the winter and early spring season (because it is less demand on the compressor to maintain the temps) and cure meat during the summer and fall season. I put away a bunch of steak away (45 and 60 days) and when I have enough stock I just start making salamis and stuff.
I had forgotten about my buddy for some reason bought me an entire NY strip and the umai dry aging bags to see how it works. Well today was day 45 of being aged, so I cut 1.5" steaks. I will reverse sear two this weekend to see how supple they taste. My smoker will be blowing and going Saturday for sure. The fat feels very buttery and the meat is super soft.
@processhead Absolutely!! I’ve been experimenting a bunch since I finally got my meat locker dialed in just right. So far I’ve made traditional salamis but this weekend I decided to go BIG! Those two salamis are in some 81mm casing ROFL!
@herbcofood said in [What's your next Meat Project?](/post/48454):
> @processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
Interesting….. please post some after pic.
Got mine curing in the chamber
Sounds like the cure I made for my lonzino (Canadian Bacon). I am not a huge fan of thyme either except with chicken confit
@processhead said in [What's your next Meat Project?](/post/48447):
> What all goes in your brine?
> I see the garlic cloves but that's all I can ID.
Water, salt, pink salt, raw sugar, maple syrup, sage, and garlic. The recipe also called for thyme, but we aren't fans of thyme.
@Dr_Pain Fake fish was stupid of me, I meant fake crab meat, it IS fish, not crab meat. I think it is basically the sausage of the fish world. Discarded/small pieces of fish get processed into yummy goodness! We have a lot more coming on the Spiceology stuff, @PatrickB has been hard at work getting some videos of those that will live on the product pages.
We are going to eventually need some sort of commenting ability on waltons.com anyway, so this might be able to play into that.
@jonathon A forum review section would be awesome. When I am at home idling I like to read those forum threads (any of them) and a lot of times I get inspired by other people's experimentation. I know we have a recipe section but sometimes just a review of a product dealing with flavor profile (salt taste: 1-10/10, heat profile 1-10/10 etc... and how they used it (chicken, beef, fish etc.. cured or fresh). Recipes are awesome but sometimes I find them a little overwhelming and I just skip to the next. A tease like you did with the new seasoning was more enticing to me than a full blown complicated recipe HOWEVER after purchasing that seasoning for some "fake fish" (which I am still unsure what you meant) I would definitely dive into the recipe season to see how it can be applied in other cooks, since I hate to have my seasoning go bad on the shelve.
@Dr_Pain We have reviews that people can send in for a coupon when they order through the website but I get the idea that you are thinking of something different? More like posting we do here? If that is the thought then it is a possibility that it will be added to waltons.com in the near(ish) future!
I have a busy weekend in front of me! Here is the list:
1) I am finishing the cure on a cappicolla so time to wrap and put in the drying meat locker
2) Canadian Bacon is also finished with the cure so in the meat locker it will go
3) I am making a cremona salami and also a genoa salami
4) I will be cooking and slicing the mortadella I just finished
5) Making a smoked pepperoni since I finished eating my last batch yesterday
6) and lastly I am making a Gouda to age in the meat locker for the next few months. Currently have a cheddar, Colby and Pepperjack aging. What a tease every time I go check on my all beef salami and my sopprasetta![E9780174-A31A-4EE4-A680-D6EAF4FBF466.jpeg](/assets/uploads/files/1631885632543-e9780174-a31a-4ee4-a680-d6eaf4fbf466-resized.jpeg)
@jonathon Mais yea cher! The weekend project is in preparation for that 10" slicer you "forced" me to buy LOL!!! Thanks again for your advises in our email exchanges. Now if I could only decide which seasonings to try.... too many choices and which becomes a brain block for me.
Have you ever considered having a review section on the Walton seasoning (where people share their experiences and how they used the seasoning?) I know I could do a search but sometimes just idle reading inspires, you know
@processhead said in [What's your next Meat Project?](/post/47048):
> @glen said in [What's your next Meat Project?](/post/47045):
> > @processhead Looks legit, hope it was worth it
> > Looking forward to a flavor report!
> Did some tasting and packaging this morning. Very happy with the flavor.
> We did have some minor appearance issues on about 2/3rds of the stuffed casings. We were having real trouble stuffing them as tight as we wanted to before clipping the open end. Again, this was because of slippery hands and not being able to get a good grip on the open end before clipping them
> Also had a mini geyser on one sausage when we stuck a temp probe into a hot one right out of the cook kettle.
> All things considered, totally worth it.
Not had it in years. Think I'll stick to the store bought. Looks like a lot of work and clean up. Well done!