Search found 1774 matches

by Butterbean
Mon Mar 19, 2012 05:11
Forum: Hyde Park
Topic: Determining when meat has finished curing
Replies: 5
Views: 2062

I would like to see a guide based on length. I don't like those unsightly non cured spots. It doesn't happen that often but its a pet peeve of mine.
by Butterbean
Mon Mar 19, 2012 04:23
Forum: For beginners
Topic: First grind
Replies: 13
Views: 5305

Those look great. And with a helper like you have the sky is the limit on what ya'll can do together.
by Butterbean
Mon Mar 19, 2012 04:21
Forum: Hyde Park
Topic: Determining when meat has finished curing
Replies: 5
Views: 2062

I have often wondered why there isn't some chart or something that would guide you when you are curing. You would think the absorbtion rate would be fairly steady. I've cured butts before only to find a silver dollar size non-cured center. I've circumvented this by using injections but it would be n...
by Butterbean
Sun Mar 18, 2012 05:51
Forum: For beginners
Topic: Beginning Slaughtering & Butchering Technique
Replies: 31
Views: 12597

From what I"ve seen is the only thing that gets upset with the killing of a herd mate are the bulls. Here are some steers I was fixing to slaughter and you can see the red one was more interested in the turnip than why his buddy had dropped to the ground. Had a bull ben in the pen with them this wou...
by Butterbean
Sat Mar 17, 2012 17:09
Forum: For beginners
Topic: Beginning Slaughtering & Butchering Technique
Replies: 31
Views: 12597

I prepared a nice post and hit send and I was logged off. What's the timer set at on this site? 5 minutes? Sendin, I'm in what's called the flatwoods of Georgia just west of the Okefenokee Swamp. Sounds like a good plan. Pigs are amazing animals and smart too. I'm amazed at all their uses so I under...
by Butterbean
Fri Mar 16, 2012 15:20
Forum: Other products
Topic: Chicken Hotdogs
Replies: 14
Views: 7038

NoCal, that looks wonderful.
by Butterbean
Fri Mar 16, 2012 15:01
Forum: For beginners
Topic: Beginning Slaughtering & Butchering Technique
Replies: 31
Views: 12597

Denny, it sounds likte you are golden and I appreciate the tip about the roofing torch. I'm going to try that cause as I say, I'm still learning and open to suggestions. I don't know what you are planning on doing with the meat but what I've been doing lately is to work prepare "city" hams. (I have ...
by Butterbean
Fri Mar 16, 2012 03:51
Forum: Stanley & Adam Marianski author's corner
Topic: Stan And Adam strike again! Another new exciting book.
Replies: 13
Views: 10069

Sounds interesting. I like all forms of fementing.
by Butterbean
Thu Mar 15, 2012 14:38
Forum: For beginners
Topic: Beginning Slaughtering & Butchering Technique
Replies: 31
Views: 12597

Chuckwagon, I'm far from the professional. Just don't mind getting my hands dirty or making a few mistakes. :oops: Denny, I'll be glad to give you all the help I can. You are lucky to have the retired Safeway butcher as a resource. My good friend and mentor was a retired Publix butcher but he has pa...
by Butterbean
Thu Mar 15, 2012 00:40
Forum: BBQ
Topic: Meadow Creek PR36 Ribs
Replies: 5
Views: 6470

Looks like there was still a small nibble on the rib near the right. I don't think I'd have left that myself cause those look good.
by Butterbean
Thu Mar 15, 2012 00:38
Forum: Other products
Topic: [USA] Make your own pastrami for great sandwiches
Replies: 54
Views: 29331

Very nice job indeed!
by Butterbean
Wed Mar 14, 2012 14:08
Forum: For beginners
Topic: Beginning Slaughtering & Butchering Technique
Replies: 31
Views: 12597

Doing it yourself is no difficult job. Important thing to decide up front is whether or not you want to scald and scrape the pig and have a plan in place to keep from having a lot of dead time. If you plan on making sausages out of the whole thing there is no real reason to scrape it and I'd suggest...
by Butterbean
Wed Mar 14, 2012 12:31
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 308195

Nice job and well done. The binders really pulled the meat together didn't it. Almost looks like a solid piece of meat.
by Butterbean
Tue Mar 06, 2012 14:49
Forum: Hardware
Topic: Cajun Injectors or other brands
Replies: 10
Views: 4796

I have one like the Big Daddy. I like it. I bought mine through Morton Salt company but they won't ship overseas. I think you might pick one up through Butcher Packer but I think you'd fair better ordering through the Canadian branch. You also might look in veterninary supply businesses. Those tube ...
by Butterbean
Tue Mar 06, 2012 02:55
Forum: Hyde Park
Topic: That time of year again
Replies: 16
Views: 33298

Last summer a guy was showing his hives off to me when a few kept buzzing by us and giving us warnings. He explained to me that they were very docile bees. Of course, this was before the hive became africanized. Dang things liked to have eaten me alive. Our retalition was with fire. Just picture fou...