Results 1 to 10 of 10

Thread: I’m like Arby’s

  1. #1
    Administrator Arty's Avatar
    Join Date
    Aug 2012
    Location
    VA Beach, VA
    Posts
    3,922

    I’m like Arby’s

    I have the meats!

    Spent yesterday making jerky, grinding burger, and making a small batch of summer sausage.
    Long ass day but golly is it good.
    I gotta shoot another one now cause I’m hard pressed thinking about giving any of this away!
    I haven’t smoked summer sausage in about 25 years, but it turned out nice. Next time I’ll go a little lower with the temp in the smoker. I’ve got a few wrinkled casings, but that doesn’t effect the flavor.





    Sent from my iPhone using Tapatalk

  2. #2
    Administrator Arty's Avatar
    Join Date
    Aug 2012
    Location
    VA Beach, VA
    Posts
    3,922
    Effect, affect...



    Sent from my iPhone using Tapatalk

  3. #3
    Administrator BarryBobPosthole's Avatar
    Join Date
    Aug 2012
    Location
    Owasso, OK
    Posts
    22,254
    looks larrupin! What casings are you usng for your sausage?

    BKB
    Viva Renaldo!

  4. #4
    Administrator Arty's Avatar
    Join Date
    Aug 2012
    Location
    VA Beach, VA
    Posts
    3,922
    A fiberous synthetic, the kind you peel off like your Pepperidge farm summer sausage.

  5. #5
    pUMpHEAD SYSOp Thumper's Avatar
    Join Date
    Aug 2012
    Location
    Mickey Mouseville, Florida
    Posts
    23,869
    Quote Originally Posted by BarryBobPosthole View Post
    looks larrupin! What casings are you usng for your sausage? BKB

    Condoms.
    "Travel is fatal to prejudice, bigotry and narrow-mindedness" - Mark Twain

  6. #6
    Administrator BarryBobPosthole's Avatar
    Join Date
    Aug 2012
    Location
    Owasso, OK
    Posts
    22,254
    Quote Originally Posted by Arty View Post
    A fiberous synthetic, the kind you peel off like your Pepperidge farm summer sausage.
    I’m gonna try that next time.

    BKB
    Viva Renaldo!

  7. #7
    Senior Member (too much time on their hands) Trav's Avatar
    Join Date
    Aug 2012
    Posts
    1,278
    Arty,

    So you prefer whole meat jerky, I prefer ground and using a jerky gun. I think whole meat is to tough.
    “ No kingdom can be secured otherwise than by arming the people. The possession of arms is the distinction between a freeman and a slave”

    James Burg, An Enquiry into, Public Errors, Defects and Abuses 1775

  8. #8
    Administrator Arty's Avatar
    Join Date
    Aug 2012
    Location
    VA Beach, VA
    Posts
    3,922
    Quote Originally Posted by Trav View Post
    Arty,

    So you prefer whole meat jerky, I prefer ground and using a jerky gun. I think whole meat is to tough.
    Yeah Trav, I like whole meat style. I will say, I only use ham and loin for jerky, which does help with the toughness. The batch I sent a picture of, was all backstrap.

  9. #9
    Senior Member (too much time on their hands) Chicken Dinner's Avatar
    Join Date
    Aug 2012
    Location
    Occupied Virginia
    Posts
    8,477
    I’m with RT and prefer the whole meat jerky. I usually dedicate the sirloin to it and save the blackstrap for steaks and roasts though.


    Sent from my iPhone using Tapatalk
    "When the going gets weird, the weird turn pro." Raoul Duke

  10. #10
    Administrator BarryBobPosthole's Avatar
    Join Date
    Aug 2012
    Location
    Owasso, OK
    Posts
    22,254
    That’s why its called jerky. Its dried meat, not a hot dog.

    BKB
    Viva Renaldo!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body.
But rather, to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming...WOW, What a Ride!"

Our Friend, Tony "Gator" Hunter 1953-2007