Smoking Cashews and Beef Bone Marrow
Weekly Blog Post - Smoking Cashews and Beef Bone Marrow
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!
What Videos are being released soon?
Will it BBQ? Bone Marrow - We took some beef bones and put them in our Grill/Smoker combo for 15 or os minutes at high heat. We then removed the marrow from the bone, chilled that added our favorite seasonings and whipped it up into a buttery spread. We then put them on some bread, it was better than any butter I’ve ever had!
Will it BBQ? Cashew Nuts - We cold smoked some cashews with a few different seasoning shakers. Since Cashews are nice and creamy we decided to cold smoke them to not lose any of that creaminess. The video should be coming out shortly!
What Projects are we looking ahead at?
Bone Marrow Burgers. This started from the the meatgistics user @Denny when he asked what a good ratio of bone marrow would be to use when making burgers. We made a few different burgers with a some different ratios and picked our favorite.
What’s on our Mind?
I love cooking chicken in my crock pot at home but it can sometimes dry it out. This weekend I used the General Tso Marinade and cooked my chicken up to 180° to make it easier to shred but that also dried it out. Well I saved the juice that was left over in the pot, added a little bit of cornstarch to it in a pan and cooked it down and now I have a delicious easy General Tso Sauce to add to the shredded chicken. Delicious and easy!
Broil King Baron S590
Weston #32 Butcher Series Grinder
Does anyone have a recipe for albs of Jalapeño snack sicks. How much sure cure, How much sure gel, how much encapsulated citric acid, and how muck water.
@austin Thanks for the help!
I purchased some Clear Collagen casings to make pepperoni. Today when I tied them off all was well, but when I went to hang them up they simply did not hold the weight of the pepperoni sticks and tore apart.
The sticks weighed from 12-13.5 oz each. I had to break out my hog casings, tear all the meat out of the collagen casings and stuff them into the hog casings.
So what is the secret to clear collagen casings…is it possible Waltons mis labeled the casings and I really got Fresh Collagen casings?
@steve-brown45 I am not familiar with your jerky gun but I have the LEM Jerky Cannon and the tubes from my Walton’s stuffer fit the Jerky Cannon.
Right on Austin. We pickle our own jalepenos and use them in our summer sausage but we thoroughly rinse them and that seems to help with binding. We do like the “pickled” flavor the jalapenos add to the sausage.
I am currently using a small scale jerky gun from RedHead to shoot jerky, until I can afford the equipment here. Will the sausage stuffing tubes and meat stick tube fit the RedHead or Jerky Cannon gun?