cooking

[redneck joe]

Lunch a couple weeks before the current 8 dollar a dozen eggs. Pork tenderloin.

 

[redneck joe]

Meatloaf sandwich. I learned about meat proteins while mixing so similar to gluten in bread dough I've been trying various lengths of mixing and I'm leaning to a bit more that the internet tell me to do. I kinda like the extra, feels a bit more like a steak I the chew factor.

 

[redneck joe]

And I you have not fallen asleep yet, and I didn't see it posted already, our (late) holiday dinner with the kids.

 

[Pmt133]

I did some home made Salisbury steaks the other night. I too prefer mixing more. With the salt you get that protein extraction and it's more like a sausage. Stays together better too.

 

[redneck joe]

I was on track to do Salisbury steaks the other night but wife wanted patty melts so ...... I'm not stupid.

 

[FLATHEAD]

Just finished up 4 pounds of venison dry beef.

 

[aspeck]

4lb before or after drying? I had a bunch of it dried this year ... next year I will attempt to do it myself ... everyone I shared it with loved it ... the dried venison gravy on toast and home fries in the morning has been awesome!

 

[FLATHEAD]

4lb before or after drying? I had a bunch of it dried this year ... next year I will attempt to do it myself ... everyone I shared it with loved it ... the dried venison gravy on toast and home fries in the morning has been awesome!

4lb before drying. It didn’t weigh it after. I packaged it up in amounts for my wife and I to do dry venny on toast.

It’s not difficult to do at home. Just need a decent slicer.

 

[aspeck]

4lb before drying. It didn’t weigh it after. I packaged it up in amounts for my wife and I to do dry venny on toast.

It’s not difficult to do at home. Just need a decent slicer.

I vacuum sealed mine in 6 and 8 oz bags, so I could pull depending on the # of people for breakfast. I put 15 bags in the freezer and gave about 1 1/2 lbs of dried meat to my hunting partners (4 of them, anyway). Now I am hungry for some gravy for breakfast tomorrow ... since I have parmesan-garlic encrusted striped bass to eat for supper tonight (leftover from last night).

 

[Pmt133]

I grabbed a beef tenderloin Friday for dinner. Kept the trimmings and made 5 nice ground burgers Sunday.

 

[redneck joe]

Love using drops for burger meat.


On the dried meat, what is proccess in brine, temo, time, cut etc. And how do you prepare afterwards?

 

[FLATHEAD]

Love using drops for burger meat.


On the dried meat, what is proccess in brine, temo, time, cut etc. And how do you prepare afterwards?

As short as I can make this post

Not all that difficult. I took some backstrap and cut it into 4 one pound pieces. Rub one tablespoon of tenderquick and one tablespoon of brown sugar on each one pound piece. I just do it on paper plates.

Then Get two one gallon zip locks I put two pieces into each gallon ziplock and dump the left over TQ and brown sugar in as well. It’s important to get the right amount of tenderquick on these. Stick them in the fridge for 7 days turning once a day.

After 7 days rinse them off and pat dry. Put on some cracked black pepper, and sprinkle a little garlic and onion powder on them. Note put on as much black pepper as suits your taste. Put in the fridge uncovered overnight.

Get your smoker up to 150 stick them in smoker without smoke for half hour. Crank smoker to 160 and turn on the smoke. I use a pellet tube with hickory pellets. Once they seem to level out temp wise around 135/140 bump it up to 190 when they hit 150 I bump it up again. When they hit 160 your done. Took this batch 9 hours. You can fiddle with the temps any way you want just don’t go to fast. Every smoker is different. I used an MES 30 for these. I wouldn’t go much faster than I did these.

let them cool off for a bit. Wrap in Saran Wrap and stick in fridge for a full 24 hours. Take them out and slice thin.
Before and after smoked

 

[redneck joe]

Our favorite steak has moved from sirloin to London broil. Never cooked one until a few months ago. Add portobellas with garlic and onions and a side of broccoli with soft butter and it does not suck. Needed a hunk of a baguette...

 

[Pmt133]

I use some jack Daniel's and cook up a nice marinade for London broil. Use the tenderizer to get it all inside too. Very tasty. They're good straight too and I've also made them with a splash of Italian dressing. It's one of the only cuts of beef I feel takes a marinade well and it doesn't ruin the meat... I thin slice it and make sandwiches. Now I'm hungry.

I usually go to resturant depot and snag a whole top round really cheap and get 6 or 7 cuts out of it. Local places want way too much for it lately. Can usually do it for $4 a pound there.

 

[redneck joe]

I haven't broke down a whole yet, but at 6 buck a lb my local does it for me, inclid8ng a couple lbs of burger meat.

All I use on stakes typically is just salt and pepper, air dry on cooling rack for a few hours so completely room temp.

 

[sangerwaker]

Not your usual jalapeno poppers....these are Texas Twinkies.

Anyone else go to Meat Church?

Texas Twinkies

If you love Jalapeño Poppers then you are going to love my absolute favorite Tailgate Snack - Texas Twinkies. I mean how can stuffing cream cheese and brisket into a jalapeño and wrapping it in bacon and smoking it be bad?

www.meatchurch.com

We jalapeno seasoned the cream cheese before smoking it and had some leftover brisket slices in the freezer we chopped and mixed in. Wow...best stuffed jalapeno I've had. Gotta precook the peppers like the recipe says and 90 minutes for final smoke so the bacon is the right texture. Peppers are very tender too.

 

[redneck joe]

That looks fabulous.

 

[jlh3rd]

pellet grill turkey, thanksgiving.....no pics of my briskets....

 

[jlh3rd]

32oz prime rib , Hawaii. I didn't make it, but I ate it, all of it.

 

[jlh3rd]

super bowl cake