Artisan Meat Processing

Roll & Smoke Brisket

Why roll & smoke a brisket?  I been wanting to try the practice because I thought that it could produce a worthwhile finished product and when a local supermarket chain offered a low sale price ($1.99 per pound) on whole (packer) briskets I decided to give it a try.  Desirable attributes that made themselves evident along the way included:  no waste of trimmed off lean (thin areas… Read More »

Sausage Seasoning Pulled Pork

The pulled pork process I developed that chunks butt meat, entails a smoke-cooking phase in large fibrous casings and then steam-oven finishes – works well.  But, it’s unfamiliar to & seemingly intimidating for some people that lack knife skills and a well-rounded knowledge of meat science.  This post is an attempt to reach a “middle ground;” where pork shoulder butts… Read More »

Ham Casing Spareribs

Adapting commercial practices to home cooking has once again proven to be simple, economical and very worthwhile.  Pictured above are my first ham casing, smoke-cooked spareribs.  They were delicious, and hopefully with practice I can make them look even more appealing next time. Pictured is one of the two large racks of spareribs that I prepared.  I removed the body… Read More »

Ohio Proud Smoked Brisket

Ohio was home to our Nation’s first major meat packing city, to a beef marketing company that caused the vast majority of U.S. cattle to become black-hided and is now where the best method of preparing the one time underutilized (think sustainable Agriculture gains) beef brisket was developed. Start with a USDA Choice quality grade or higher packer (untrimmed)… Read More »