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!
Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?
@ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.
Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.
You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!
Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?
If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.