Times are tough and quickly getting tougher. Barbeque originated as tough times food that added tremendous value to less desirable/underutilized “end cuts” such as pork shoulder and (at one time) beef brisket. This post is intended to help de-commercialize home smoke-cooked pulled-pork production; by avoiding high priced trendy equipment, gadgets and spice rubs. I waited… Read More »
I like my chili similar to how I like my Goetta, made with shredded meat. Aside from better chewing enjoyment and the added aesthetics, shredding retail grade meat is a great way to assure a high quality level. Most ground meat products are produced from culled breeding stock and/or market animal carcass trimmings. Some such… Read More »
Now a day, eating USDA Choice grade beef on a regular basis can become expensive for the average retail consumer. The home further processing practices advocated in this post reflect the eating preferences of my family. I chose chuck rolls due to their great versatility and knuckles because they are lean, contain a fair amount of flavorful collagen and… Read More »
Why make fresh sausage? No cooking loss is taken prior to selling such product. Water is added to fresh sausage; while moisture is normally dehydrated from charcuterie type items (meat products are sold by the pound and super high prices can be a deal breaker). Fresh sausage is much simpler and less labor intensive to successfully… Read More »
My wife and I have been empty nesters for quite some time, but our upright freezer seems to run out of meat now quicker than ever before. That fact is likely due to our 3 daughters periodically free shopping there. I don’t mind because we can afford it and I’m glad to see them eating high quality,… Read More »