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roast beef

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ruppy41 last edited by

do you use smoke if so how long what wood
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Jonathon Team Blue Admin Walton's Employee Power User last edited by

ruppy41 Sorry for the delay as I didn’t bring my computer home with me last night! You can use smoke IF YOU WANT but you do not need to. Here is a good cook schedule, if you want to add smoke do it after the 1st phase https://meatgistics.waltonsinc.com/topic/602/how-to-make-homemade-roast-beef
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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URGENT 911 • • deweymeats

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I agree with option 3. The longer the mix sets the stiffer it becomes and can be a real pain to stuff.
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URGENT 911 • • Ginny2099

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If you have not ground the corned beef brisket, save it for St. Patrick’s day. If you are using lean venison, you may be able to find some fat pork or beef trimmings to mix with the venison at roughly 80 % lean venison and 20% fat.

Call around and find a grocery or meat market that still trims out their meat for a source of fatty trimmings.

Everyone’s tastes vary, but I like the flavor beef fat adds to venison snack sticks.
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URGENT 911 • • Phantom

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ButcherBrown There is a pressure relief valve in that the chimney on the top does not completely seal–there’s about a quarter-inch gap all around the inside diameter of the chimney even when it is “closed.”
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URGENT 911 • • scottAT

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scottAT mix by hand for this batch, work on mixer issue at a later date

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