Kinda New From Connecticut
Forkinpork last edited by
Hey Everyone, I go by the name of Forkinpork. I been coming to Walton’s and Meatgistics for about 4 months now, mostly as a watcher, learner and product buyer. But now with spring in full wing and giving my sausage equipment a rest and heading for the grill, I decided to step up my game and join in on all the fun and chatter.
I’m big into sausage making, both fresh and dried cured in the fall and winter months, and come spring time BBQ is my game.
I’m a life member of KCBS, as well as a certified BBQ judge, and I play around a bit and enter a few BBQ comps, just for the fun of it.
I’m also, big into hunting and fishing and I do all my own processing.
Well I’m looking forward to chatting with you all, as well as reading your posts, in hopes I will learn more and I sure I will find some delicious recipes from you all.
Thanks for reading and Hi!
@forkinpork Welcome to the Board! From reading what you are into I think you will fit right in here for sure and it will be nice to have a user who “specializes” in BBQing!
What do you normally fish for up in CT? One of the things I miss about the North East is all the water, Kansas doesn’t have the rivers, lakes and streams like upstate NY and I miss fishing for Muskies and Pikes, Walleyes and Bass all at the same spot!
The other thing I really miss is good bread, we grow all the wheat out here, how is it that bread is so superior in the North East?!
Forkinpork last edited by
@jonathon LOL What can I say about the bread, maybe it’s the water??? I love my trout fishing especially on the Farmington River, big fish! My bother in-law is a competition bass fisherman, so I get to fish with him a lot. Love my Q
@Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.
A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”
@parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!
Meat Hacks: Making Bone Marrow Burgers
Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.
I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.
Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.
Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.
Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.
So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.
I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!Subscribe to WaltonsTV
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Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.
You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.