Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > Texas and the Southwest
  New Posts New Posts RSS Feed - Meat put up
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Meat put up

 Post Reply Post Reply
Author
Message
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Topic: Meat put up
    Posted: 09 May 2015 at 13:58
I just got through grinding and making patties of 13lb of boneless, skinless chicken breasts for my wife, slicing 6lb of pork loin steaks for me, and putting 8lb of pork loin , covered with my sugar cure mix, out in the little refrigerator to cure for 5-6 days before I hickory smoke it.




Back to Top
Sponsored Links


Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1773
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2015 at 08:03
   Sounds really good drinks!  That's alotta meat!
Enjoy The Food!
Back to Top
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2015 at 13:20
Gotta love HEB they have some really good buys on meat nearly every week, I am going to have to back off and eat more!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.077 seconds.