cooking

[redneck joe]

There are weirdos buttered, never can be too careful....

*** out there, buttered or not.

 

[redneck joe]

Other than my pizza dough and biscuits I've never been able nail bread expe t once.

 

[Pmt133]

The guy I follow for my breads was a baker. He gives pretty exact tutorials on how to make whatever it is you're making and so long as you follow it it more or less comes out exactly right. Everything has been perfect so far.

 

[FLATHEAD]

Five pounds venison jerky. Cheater style with ground meat. My grandkids like it that way.

 

[redneck joe]

Never use ground. Is there a binder?

 

[redneck joe]

Smoked some cheese

 

[redneck joe]

Got a rotisserie basket for the egg. Dry the skin, tumble for an hour at 300, eat. Did some fried tortellini as well.

 

[redneck joe]

A stay in date night

 

[FLATHEAD]

Never use ground. Is there a binder?

Not really. I mix 4 pounds ground venison with one pound of ground beef. This time I used a spice mix from Owen’s BBQ has a cure right in it. I normally do my own mix so I can keep the cure to a minimum. 5 hours in the dehydrator does the trick.

 

[tphoyt]

Not really. I mix 4 pounds ground venison with one pound of ground beef. This time I used a spice mix from Owen’s BBQ has a cure right in it. I normally do my own mix so I can keep the cure to a minimum. 5 hours in the dehydrator does the trick.

Any idea what the finished weight was? Just curious don’t go out of way to answer that.
It sounds tasty.

 

[tphoyt]

Smoked some cheese
View attachment 403764

View attachment 403763

I do love a hood smoked cheese.
When I was in China I ate a lot of stuff that I had no clue what it was. There was one thing that was just amazing and it turned out to be smoked tofu.

 

[Pmt133]

I imagine the salt content in the mix is enough to get sufficient protein extraction/binding? When I make sausage I never add binder or cure and use very little salt (dad had blood pressure issues always, so I was always light handed with salt) but still get a sufficient binded structure.... I imagine that would be similar.

 

[FLATHEAD]

Any idea what the finished weight was? Just curious don’t go out of way to answer that.
It sounds tasty.

Don’t know didn’t check it.

 

[aspeck]

Don’t know didn’t check it.

And he has already eaten too much of it to check now!

 

[FLATHEAD]

And he has already eaten too much of it to check now!

 

[redneck joe]

I do love a hood smoked cheese.
When I was in China I ate a lot of stuff that I had no clue what it was. There was one thing that was just amazing and it turned out to be smoked tofu.

Might have to try that.

 

[redneck joe]

Not really. I mix 4 pounds ground venison with one pound of ground beef. This time I used a spice mix from Owen’s BBQ has a cure right in it. I normally do my own mix so I can keep the cure to a minimum. 5 hours in the dehydrator does the trick.

Read an article the other day about what happens when you mix or over mix beef. myosin. Seems that is a good thing for jerky.

Here a 30 year old article that kinda explains it.

Meatloaf Under the Microscope

Consider the meatloaf.

www.latimes.com

 

[Scott Danforth]

 

[redneck joe]

That's purty....

 

[redneck joe]

Scott did you do any preoccupied on the skin or just smoke?