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I made some liver sausage with venison liver a year ago and finally threw it away because I hate it and it's loving disgusting and I was deluding myself into pretending it wasn't.
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Jan 21, 2020 21:42
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RocktheCaulk posted:Nice. Usually I try and get it where i can wiggle the bones a bit, but its not quite "falling off the bone". Did you remember to cut the membrane off? Yeah I knew that part! I'm going to do something pork next weekend, and slowly work my way up to brisket
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Jan 21, 2020 22:14
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Pennywise the Frown posted:$1.75 per pound and you got porterhouses in there. Oh yeah. My friend's FIL basically does it at-cost for the fun of it, Hell, it almost certainly costs him money after all is said and done. He grew up on a farm and just enjoys raising a few calves every year. I have no idea what he pays for the calves themselves, but they graze on his many acres, he has a small barn, and he has a tractor he uses to cut and bail the grass/hay for use in winter. I'm sure they get some supplemental feed, but it's mostly grass and all growth hormone and antibiotic-free. He even pays the butcher in meat, so that's not an additional cost (well...not a money cost.) I think this year he and his wife got half a cow, butcher got half, my friend got half, I got half, and another mutual friend of ours got a half. So there was one half a cow's worth left...not sure who got it...he might have actually sold that, and considering how good it is, i's that local, grass-fed poo poo that conscientious meat-eaters love, he could probably have sold it for like $10/pound easily, helping recoup some of the costs. Picture of the boxes of cut and packaged beef the day I got it: 
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Jan 21, 2020 22:16
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Just made a slab of maple smoked bacon. Pretty sure I left it to cure 24 hours longer than necessary and it's pretty salty. Its also supa fatty. Not the worst way to die.
Outrail fucked around with this message at 22:23 on Jan 21, 2020 |
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Jan 21, 2020 22:18
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