REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Food Preparation and Cooking Techniques => Topic started by: Nate on January 24, 2019, 03:10:54 PM
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I got 40lbs of pork the other day, and im going to divy it up between ground chorizo, bratwurst and kielbasa.
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Here is the 15lbs for the ground chorizo cubed, seasoned and ready to go into the freezer for the first chill down before first grind.
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Stop the MAdness!
Nate you've industrialized!
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Stop the MAdness!
Nate you've industrialized!
Not really, because this is going to take 1 man 2 days to complete
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Grind 1 complete, now back into freezer for an hour.
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Sorry for the pic, ill fix it here in a bit.
Second grind is done, and i have that on hold for a little bit......time to prep and make dinner for my awesome wendy.
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I got 40lbs of pork the other day, and im going to divy it up between ground chorizo, bratwurst and kielbasa.
I'll volunteer my limited time as a impartial food taster.
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So i got 16.75 lbs of ground chorizo vac sealed in to bags and into the freezer.
Tomorrow i have 23lbs of pork to grind and finish into casings....along with gym time, time at/with the physical terrorist, then the rest of the day to get into casings.
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I got 40lbs of pork the other day, and im going to divy it up between ground chorizo, bratwurst and kielbasa.
I'll volunteer my limited time as a impartial food taster.
Just let me know the next time you come thru this area
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Just let me know the next time you come thru this area
Well the way my work schedule is set up..... probably not for awhile and that'll be flying over mostly.
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Why do you put it in the freezer back and forth?
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Grinds easier and doesn’t turn it into goo
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What kind of grinder is that? I have an old antique plastic one. Looking to upgrade.
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Why do you put it in the freezer back and forth?
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Grinds easier and doesn’t turn it into goo
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the longer version of what TRN said...
so when grinding meat, you want the grinder parts (auger, auger housing, knife and plate (the thing with the holes in it)) to be frozen and the meat to be just before frozen (stiff but still flexible). by doing this, you accomplish 2 things:
1. your grinder will work a lot less harder and actually stay way cooler
2. the fat in the meat will not turn to goo or start to melt because of the heat that is created within the auger housing.
now, if you are only doing lets say 1 or 2 lbs, then yeah you can get away with not freezing the grinder parts. but I would still recommend getting a good chill on the meat.
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What kind of grinder is that? I have an old antique plastic one. Looking to upgrade.
jon, this is the one that I have https://www.cabelas.com/product/CABELAS-PRO-SERIES-DC-GRINDER/2277622.uts?slotId=6 it does pretty good for the little bit/once in a while that I use it.
my B.I.L. has this one along with the 7gal mixer that attaches to it
https://www.cabelas.com/product/CARNIVORE-HP-GRINDER/2111981.uts?slotId=3
https://www.cabelas.com/catalog/product.jsp?productId=1837507
I used his when I processed 3 pigs last year around easter, along with the mixer attachement…..all I have to say is DANG that was way to easy. i think i broke more of a sweat setting it up than actually using it? honestly if I did just 1 pig a year and maybe some more sausage then I would definitely drop the $$$ for that setup, but I am not quite there just yet...lol
i am not sure if you are familiar with LEM meat processing products or Weston meat processing products? LEM sells their own equipment and Weston sells some of their own equipment as well as other brands.
https://www.lemproducts.com/
https://www.meatprocessingproducts.com/
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Sorry for the pic, ill fix it here in a bit.
Second grind is done, and i have that on hold for a little bit......time to prep and make dinner for my awesome wendy.
You LOVE that girl! It shows!
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I got 40lbs of pork the other day, and im going to divy it up between ground chorizo, bratwurst and kielbasa.
I'll volunteer my limited time as a impartial food taster.
A task to which you would be well suited there, Airborne!
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Sorry for the pic, ill fix it here in a bit.
Second grind is done, and i have that on hold for a little bit......time to prep and make dinner for my awesome wendy.
You LOVE that girl! It shows!
Yes I do... :likebutton: :beercheers:
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Well the 23 lbs for the sausages is seasoned and in the freezer for the first chill
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Well, i got 5lbs of cajun flavor brats and 18lbs of regular brats
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I am by no means impressed....almost upset at the lack of of flavor that this brand of seasoning gives. I actually had to over season the regular brats just to get some sort of good brat flavor.
Not to mention, the chorizo tasted like crap! I will uave to make a chorizo seasoning packet to use every time i want to use the chorizo.... :facepalm:
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I have the LEM jerky cannon. I really like their flavors.
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Nate, I’m disappointed in you brother. You know better than to buy store bought spice mix. Mix your own.
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A task to which you would be well suited there, Airborne!
Volunteering to eat free food? Yea I can do that, however if you talked to people I work with I generally don't partake in the potlucks et al the coworkers have. I feel weird eating people's food; well maybe weird isn't the correct term, just don't prefer to eat food some people prepare.
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Yeah especially this..(https://uploads.tapatalk-cdn.com/20190126/eefbc628b86a01475fb3db47931d5c8d.jpg)
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Nate, I’m disappointed in you brother. You know better than to buy store bought spice mix. Mix your own.
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You are correct! in my defense, i failed the 6P's!
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Nate, I’m disappointed in you brother. You know better than to buy store bought spice mix. Mix your own.
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You ate correct! in my defense, i failed the 6P's!
http://honestcooking.com/authentic-homemade-mexican-chorizo/
Suggested reading
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I did read that one, i thought i would try this one first and see?
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The brats turned out pretty good....a little salty but good.
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Kind looks like a smiley face....bowls as eyes....
:like
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A task to which you would be well suited there, Airborne!
Volunteering to eat free food? Yea I can do that, however if you talked to people I work with I generally don't partake in the potlucks et al the coworkers have. I feel weird eating people's food; well maybe weird isn't the correct term, just don't prefer to eat food some people prepare.
Yup! We had a neighbor, 2 Golden’s who free range her whole house. My youngest daughter still walks her dogs several times a week. She always felt the need to bake and bring us food, dog hair was extra at no charge......
We recycled that stuff every time! :wink:
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Yup! We had a neighbor, 2 Golden’s who free range her whole house. My youngest daughter still walks her dogs several times a week. She always felt the need to bake and bring us food, dog hair was extra at no charge......
We recycled that stuff every time! :wink:
Oh it's not really a hair in the food thing. It's a couple different things really, so generally when I get the office emails about the potlucks I always have my lunch with me.
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So i used this recipe to fix the crap chorizo from the other day......and DANG was it GGGGOOOOOOOOOOODDDDDD!
https://www.bobbiskozykitchen.com/2015/04/homemade-chorizo.html?m=1
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Sounds good Nate. Gonna try that one.
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