Venison Back Strap and Bone Marrow
Weekly Blog Post - Venison Back Strap and 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?
Venison Back Strap - We had some luck here and we got some venison backstrap to play with! If you watched the live stream the other day you saw Austin admit that he loved the backstrap that I made and to get Austin to admit that you know it had to be good! I injected it with a soluble seasoning and rubbed it with one of my favorite rubs! Check out the video and the post that will be coming shortly!
Bone Marrow Will it BBQ? - We actually shot this a while ago and are finally done editing it and ready to release it! We broiled some bones with Bone Marrow in them, then took the bone marrow out and spread it on some bread. I was pretty surprised at the results, it was at least as good as any butter I have ever spread on bread.
What Projects are we looking ahead at?
Our 13 days of Christmas Sale is the next big video we have to shoot and edit and we have to do it quickly because before you know it Christmas will be here. We will be releasing the video on the 5th or 6th which would end the sale on the 17th allowing anyone who places an order on the last day to still receive their order before Christmas!
We are also continuing to plan out the second phase of Meatgistics University. We are going to be releasing this videos as we shoot and edit them, not in one huge drop as we did for the first “classes”.
What’s on our Mind?
Austin and I did a marathon live stream yesterday that left us both a little wiped out but also with a really good feeling about how it went. We are going to be doing another similar Live Stream (though not 5 hours long) on the 17th for our final day of 13 days of Christmas. Make sure you come prepared with some of your meat processing questions and we will do our best to answer them!
@papasop I have a response from the manufacturer…
They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.
My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
@Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!
Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
@jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.