Nature Boy
Member
- Joined
- Apr 21, 2015
- Messages
- 8,274
Google “the pod method”
Don’t forget to get the tender loins
Don’t forget to get the tender loins
decent but cheap grinder
Yeah, clogging often with deer sinew was also our experience with a cheap grinder. But like I said in another thread, my wife's large Kitchen Aid stand mixer with meat grinder and sausage stuffer attachments works great. Deer sinew is no match for it, and we usually only have to take it apart and clean it between deer - after we've finished cutting and wrapping one deer, and before starting on another.Get a good one. My experience with grinding deer meat is that the cuts you typically grind have a lot of sinew. I had a cheap grinder that would get clogged up often, and made grinding a real pain.
I might have mentioned that when I have one processed I tell them cut everything possible for steaks and grind the rest, usually for sausage. That being said, I've been wondering if the brisket can be cut as such, maybe to be cooked low and slow for a Texas style bbq.
Yep, we have one, and it does "work real well for a lot of different foods" - for a while.Y'all ever vacuum seal? I hear it works real well for a lot of different foods.
Yep, we have one, and it does "work real well for a lot of different foods" - for a while.
In my wife's and my experience, the "vacuum" goes away after a while. We have even tried melting two seals, one above the other on each bag. They still leak, and eventually air gets in. I think, and this is just my own theory, that the air slowly makes it through the plastic - sort of like a child's balloon. A fully inflated child's balloon will only be about half inflated the next day, and a quarter inflated the day after that, no matter how tight you tie the knot in the end. I think the same thing happens to the vacuum inside those plastic bags you make with a vacuum packer. That is, air slowly leaks through the plastic. That's been our experience anyway.
A good vacuum sealer, LEM grinder, and a smoker really come in handy. I have had 2 year old ham steaks that were as tasty as week old steak. The grinder is great for the scraps that don't steak out and the smoker makes my summer sausage. For shoulders and neck roast try putting them in a crock pot with water and Lipton's Onion Soup Mix. You'll start shooting them behind the shoulder so you save the neck and shoulder blade.
Your talking dirty to me now. You had me at gravy.The crock pot, I really like... slow cook any cut till it's falling apart. LOSM or whatever seasoning's handy. That or to batter and pan fry steaks... whole wheat four with garlic and either black pepper or cayenne... use the extra flour mix and whole milk to make gravy... preferably using a cast iron pan.