Post by: DoubleJ on September 21, 2017, 04:27:53 PM
A boneless ribeye roast $6.44/lb to cut into 2" steaks
A boneless beef top round $2.28/lb to trim, roast, and slice into roast beef for sandwiches
A swiss cheese loaf $2.55/lb to add to the cheese smoking list.
Ribeyes are just awesome, we eat a ton of roast beef sandwiches in this house and I just bought a meat slicer so, I'll just make my own roast beef for 1/3 of the price we're paying for it at the store, and I already have a 15lb swiss cheese loaf for smoking, might as well make it two. I have a roll of provolone, and 2 15lbs loafs of sharp cheddar for smoking as well. Just waiting for the weather to get a bit cooler
Post by: Timberstalker on September 21, 2017, 07:16:38 PM
Post by: h20hunter on September 21, 2017, 07:18:59 PM
Post by: KFhunter on September 21, 2017, 07:21:47 PM
Post by: Stein on September 21, 2017, 07:29:14 PM
Post by: DoubleJ on September 21, 2017, 07:52:13 PM
I think we need to see something brined, cured, salted.....made out of a hunk of meat. Like a pastrami ir corned beef....
I fail hard core at that stuff. Cut and freeze. That's all I'm good for
Post by: DoubleJ on September 21, 2017, 07:53:34 PM
This thread is worthless without an address.
1010 Fones Road SE
Olympia , WA 98501
Post by: Timberstalker on September 21, 2017, 09:03:57 PM
Post by: DoubleJ on September 22, 2017, 04:37:43 PM
After trim, that top round should still be at least 25lbs. I plan on cutting it into 5lb chunks. 3 for roast beef and I am gonna try my hand at pastrami with the other two
Post by: DoubleJ on September 22, 2017, 05:54:36 PM
All steaks were cut to 1.5" thick. After trimming, I ended up with 4 of these almost 2lb'ers, 2 in at 28oz, 2 in at 26oz, and 2 in at 24oz and one single steak off the end that was about 3/4" thick. I taste tested that one just a little bit ago. Two thumbs up!
Now, with the 10 steaks cut at 1.5" thick for $120, based on ribeye prices in the store, I think I got a good deal. I think anyway.
The wife and I are cooking the 24oz steaks on Sunday and the rest will be double vacuum sealed and saved for birthdays and anniversaries
Post by: Pegasus on September 22, 2017, 06:28:51 PM
I've never made corned beef
Corned beef is so easy. I got the recipe from Outdoor Life years ago. Absolutely the best way for people who don't like the taste of venison. Great for shoulders and other tough cuts. This is about the same recipe:
http://allrecipes.com/recipe/151224/corned-venison/
Post by: DoubleJ on September 24, 2017, 12:33:32 PM
Post by: HUNTINCOUPLE on September 24, 2017, 01:46:27 PM
Post by: quadrafire on September 25, 2017, 10:00:09 AM
Are you smoking the cheese as a whole loaf or do you cut into smaller portions?
I usually do about 2 inch slabs when I get a large loaf.
Post by: DoubleJ on September 25, 2017, 11:41:09 AM
Double
Are you smoking the cheese as a whole loaf or do you cut into smaller portions?
I usually do about 2 inch slabs when I get a large loaf.
Going to cut it into smaller blocks