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Hog casings- shipping delay
Meat Processing • • metlman501

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blackbetty61 Are these dried salted casings?
Sous vide guesstimating
General • • nelson11b

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TexLaw Thanks for the advise. Just gathering info for using my new SV. Small meats i can work with, It’s the large roasts and Pork butts that i’m worried about pulling to early. I have all this stuff crammed in my head, almost reflex about grilling roasting, spit, and smoking meats. Been doing a pretty good job for 60years+, also a retired Engineer. Old school meat processing ideas, wrapped in Engineering foresight, and you’ll find 1 [censored] A-hole-RETENTIVE BBQ guy. I have a few Chef waterproof thermometers, but can’t be used underwater without breaking the bag vac seal for meat temp. How do you ck temp without piercing the bag?
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Bacon mistake Instacure #2 used instead of Instacure #1
URGENT 911 • • Robertdochler

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Thank you and I feel much better now. I was not wanting to throw out all that pork belly. Much appreciated.
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Chicken summer sausage
Smoking & Grilling • • shoprat53

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Well T Williams I use chicken thighs and save the skin freeze the skin and use it for fat have some friends that can not do pork. You really have to mix the meat I mix mine for about 10 minutes. Then I stuff them in the 1.5 by 12 inch casings smoke then on the same schedule as the pork except I pull them at 145 and finish in sous vide to 165. Have done them before turn out good friends and family seem to like them. I usually use something other than your typical summer sausageseasoning. The spinach and feta go really well with chicken.
Meatgistics Livestream
Waltons Blog • • Jonathon

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