How I spent the last few days - Page 2

Rammer Jammer · 02-09-2010, 09:44 AM

That neck meat with the SBR looks great!! I cooked about 20 bacon burgers this weekend that I had processed at Farm Fresh in Robertsdale; to me, that is the best ground meat there is. I really would like to get into processing my own, especiallysince the pricesare going up. Is that an electricgrinder you have? Also, do you add any fat other than what's in the bacon?

Geronimo · 02-09-2010, 11:06 AM

Quote:

BuckWild (2/9/2010)Looks great. Just curious on how you cooked the neck down?

I clean the meat off. (take off the fat and stuff) I then season it with salt, pepper and garlic and put it in the crock pot. I turn the pot on the high setting and and let it cook for eight to ten hours or until it's falling apart. This is what I call cooking it down.

Geronimo · 02-09-2010, 11:13 AM

Quote:

Rammer Jammer (2/9/2010)That neck meat with the SBR looks great!! I cooked about 20 bacon burgers this weekend that I had processed at Farm Fresh in Robertsdale; to me, that is the best ground meat there is. I really would like to get into processing my own, especiallysince the pricesare going up. Is that an electricgrinder you have? Also, do you add any fat other than what's in the bacon?

That is a cheap ($60-$70) electric grinder I'm using. This is my third year using it so I've gotten my monies worth out of it. Next time I'll get a stronger one though.

This is the first time I've made bacon burger.Normally I just use 20% beef trimmings but because the bacon that I bought was so meaty, I used 25% bacon because I wanted to be sure the burger patties stayed together while I was cooking them. It ended up turning out very good.

miztergentz · 02-09-2010, 11:17 AM

I'll be looking for mine when you come back to work Thursday !!!!!!!!!!!!!!!!!!!!!!!!

Speckulator · 02-09-2010, 11:42 AM

Nice pix!!!

Finished deboning the buck I shot last week.....Got 55#s of meat, not including the backstraps, tenderloins, 1 roast from a hind quarter and heart....Gonna grind 1/2 for ground meat and do half for smoked link sausage......Here in LA(not lower alabama) we use a 50-50 or 60-40 mix with pork(boston butt).....add seasoning to please our tastes......

Got a baskstrap marinating in milk and some special seasoning to put on the egg tonite!!!!!!Gonna wrap it in bacon !!!!!!!!!!!MMMMMMMMMMMMMMM!!!!!!!

George

Geronimo · 02-09-2010, 12:08 PM

Quote:

Speckulator (2/9/2010)Nice pix!!!

Finished deboning the buck I shot last week.....Got 55#s of meat, not including the backstraps, tenderloins, 1 roast from a hind quarter and heart....Gonna grind 1/2 for ground meat and do half for smoked link sausage......Here in LA(not lower alabama) we use a 50-50 or 60-40 mix with pork(boston butt).....add seasoning to please our tastes......

Got a baskstrap marinating in milk and some special seasoning to put on the egg tonite!!!!!!Gonna wrap it in bacon !!!!!!!!!!!MMMMMMMMMMMMMMM!!!!!!!

George

That sounds delicious.

Speckulator · 02-09-2010, 12:19 PM

Gonna try grindin a lil bit with some bacon to see how that does...That sounds delicious too!!!!!!!!

George

collardncornbread · 02-12-2010, 02:51 AM

Yep!! TORTURE ME!! I am fasting tonight while I get ready for my drs. bloodwork tomorrow.

And tha Baby Rays---Thats some fine sauce.

02-09-2010, 09:44 AM	#11
Rammer Jammer Senior Member Grouper Join Date: Oct 2007 Posts: 1,139	RE: How I spent the last few days That neck meat with the SBR looks great!! I cooked about 20 bacon burgers this weekend that I had processed at Farm Fresh in Robertsdale; to me, that is the best ground meat there is. I really would like to get into processing my own, especiallysince the pricesare going up. Is that an electricgrinder you have? Also, do you add any fat other than what's in the bacon?

02-09-2010, 11:17 AM	#14
miztergentz Senior Member Snapper Join Date: Oct 2007 Location: Pensacola Posts: 475	RE: How I spent the last few days I'll be looking for mine when you come back to work Thursday !!!!!!!!!!!!!!!!!!!!!!!!

02-09-2010, 11:42 AM	#15
Speckulator Senior Member Snapper Join Date: Oct 2007 Posts: 591	RE: How I spent the last few days Nice pix!!! Finished deboning the buck I shot last week.....Got 55#s of meat, not including the backstraps, tenderloins, 1 roast from a hind quarter and heart....Gonna grind 1/2 for ground meat and do half for smoked link sausage......Here in LA(not lower alabama) we use a 50-50 or 60-40 mix with pork(boston butt).....add seasoning to please our tastes...... Got a baskstrap marinating in milk and some special seasoning to put on the egg tonite!!!!!!Gonna wrap it in bacon !!!!!!!!!!!MMMMMMMMMMMMMMM!!!!!!! George

02-09-2010, 12:19 PM	#17
Speckulator Senior Member Snapper Join Date: Oct 2007 Posts: 591	RE: How I spent the last few days Gonna try grindin a lil bit with some bacon to see how that does...That sounds delicious too!!!!!!!! George

02-12-2010, 02:51 AM	#18
collardncornbread Senior Member Trigger Join Date: Sep 2009 Location: Baldwin county, betwixt the creeks. Posts: 262	RE: How I spent the last few days Yep!! TORTURE ME!! I am fasting tonight while I get ready for my drs. bloodwork tomorrow. And tha Baby Rays---Thats some fine sauce.

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