collapse

Advertisement


Author Topic: Knocking out meat  (Read 8274 times)

Offline Angry Perch

  • Past Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Oct 2011
  • Posts: 12588
  • Location: Sammamish/ Sequim
Re: Knocking out meat
« Reply #30 on: February 10, 2022, 11:30:36 AM »
I wholeheartedly agree with the pride thing. Not only can you say you did it yourself, you can produce a product that is heads and shoulders above what you can buy. And you know exactly what is in it.

92XJ, you do amazing work, but I think you'd agree that anybody can do the same with meat, a little equipment, and time.
Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline 92xj

  • Trade Count: (+26)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 4016
  • Location: Out of Place
  • Kill 'em
Re: Knocking out meat
« Reply #31 on: February 10, 2022, 11:54:39 AM »
I wholeheartedly agree with the pride thing. Not only can you say you did it yourself, you can produce a product that is heads and shoulders above what you can buy. And you know exactly what is in it.

92XJ, you do amazing work, but I think you'd agree that anybody can do the same with meat, a little equipment, and time.

I agree with you 100%.  Anyone can do this.  The toughest part is deciding what percentage of the final product do you want in fat, and they make calculators for that.  Time and patience are the two things I see are the hardest for people to overcome.  When I have folks tell me their product sucks and is never as good as mine; 99.974% of the time the single cause is patience, wether that is in doing the mixing, or during the cooking process.  People don't want to wait the however many hours it takes to get to the correct internal temp without going over a certain temp in the smokehouse.  Around the 8 hour mark everyone is over it and just wanting the meat out, they crank up the temp of the cooker to get to final internal temp and the product is ruined.  The fact is, the entire process is simple that anyone can do.
Weigh meat
Weigh fat
grind
mix with spice blend
grind
stuff
smoke
chill
package
I wish everyone would do it to feel the pride in the freezer and then the pride at the dinner table when your 3 and 5 year eat a piece of meat and I can say I know exactly what has touched that meat from the time it was living in the wild to my kids mouth.
"If you have to be crazy to hunt ducks, I do not wish to be sane."

 


* Advertisement

* Recent Topics

Toutle Quality Bull - Rifle by RB
[Today at 03:13:07 AM]


Norway pass Elk by Dark2Dark
[Yesterday at 11:51:46 PM]


Bear behavior by lewy
[Yesterday at 11:51:23 PM]


FFL preferences or warnings in Olympia or south Sound area? by Platensek-po
[Yesterday at 11:39:03 PM]


Boat registration by Happy Gilmore
[Yesterday at 10:22:29 PM]


Norway Pass Archery Elk 2025 by Boss .300 winmag
[Yesterday at 09:14:45 PM]


Entiat Quality tag by WAcoueshunter
[Yesterday at 09:05:06 PM]


Idaho 2025 Controlled Hunts by JDArms1240
[Yesterday at 09:03:40 PM]


Palouse/Mica (GMU 127) Access for Trades Work by dr.derek
[Yesterday at 08:29:53 PM]


Pearygin Quality by MADMAX
[Yesterday at 07:55:09 PM]


Teanaway bull elk by Caveman123
[Yesterday at 07:43:44 PM]


Oregon results posted. by Caveman123
[Yesterday at 07:40:47 PM]


2025 Draw Results by Yeti419
[Yesterday at 07:27:32 PM]


Mudflow Archery by Yeti419
[Yesterday at 07:26:25 PM]


Cowiche Quality Buck by dilleytech
[Yesterday at 07:14:35 PM]


Rehome for GWP by Feathernfurr
[Yesterday at 06:43:07 PM]


Vashon Island deer tag by bowhunter_1
[Yesterday at 04:32:43 PM]

SimplePortal 2.3.7 © 2008-2025, SimplePortal