Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. All you are so awesome for all this help, I can't begin to tell you'll how much of a confidence builder you guys are. I was about to give up and just buy something close.
  2. I never thought about youtube thanks pastrygirl I will try using the 3to4oz
  3. Thanks and thank your friend for me. Lard is no problem for me I butcher a lot of hogs
  4. Kayb from what I been reading shortening or lard is used for the real thing
  5. I easily see this happening, once you break down a fore or hind quarter it has no choice but to start losing moisture content. I started cutting after the Army in the mid-seventies my day off was Monday the same day as our supplier killed. I spent many Mondays their free labor learning all I could about carcass beef. Now in my sixties, I still am far from knowing it all. there are complicated aging parameters that must be followed.
  6. Thank you for the informative link cakewalk, the recipe they post looks like it may be somewhat less completed for me other than as you stated the shaping. I don't think it will matter it's going to be pressed. Had to Google what strong flour is, from what I understand it's just another term for bread flour. Thank you for your time and help.
  7. Need help from the pro's I finally came up with a good Cuban marinated pork. Real Cuban bread seems to be a problem, My baking skills have been compared to nailing jelly to a tree I found a recipe using 1 cup AP 1 cup bread flour with lard and yeast, it does not say how thick or long to make the dough or how much it will rise or should I proof them first? I need 6" rolls for the sandwiches. Any tips on what I should or should not do or should I just move on to some other type of bread? Thanks
  8. . I avoid fully processed brats like in the picture, I call them convenience store sausage. if I'm out of casings I will pick up some fresh ones from time to time, not a bad sausage.
  9. Great question Crepes. Depending on the packer or slaughter splitting the carcass and how far down the cutter is willing to cut down the chine bone on an off center split, this mainly applies to hanging beef the cutter has to separate the sirloin and square off the short loin for a uniform cut. As the tail of the tenderloin narrows consumer consumable loss is increased. Interestingly you bring that point up, back in the seventies we tried cutting T-bone steaks a little different they were the "last to sell" by trimming off the fat behind the tenderloin and thinning down the chine bon
  10. The forgotten porterhouse steak. In my opinion, the best of the short loin steaks. Most of the younger generation do not even know what a porterhouse steak is much less many adults. To break it down there are two ways to deal with a short loin, bone in or bone out. The first is bone in cuts The porterhouse is cut first following the pin or wedge bone what squares the short loin for cutting (Hanging Beef) the porterhouse contains a full tenderloin on the bottom side, next cuts are T-bone with less than full to no tenderloin. Modern day cutting techniques play to your advantage by payi
  11. Well done! That okra is simply over the top
  12. Just by looking at some of these wonderful pictures I can't decide if I am in the company of great chefs, master photographers or food artists maybe some of all of the above, well done.
  13. Thank so much for the warm welcome guys, Nice to be home after a few days of checking cattle. Been pretty wet, just now gearing up for drilling wheat. Have about 300 acres of creek bottom we were not able to get to because of flooding, we were driving through that " 7' tall weeds" Thursday checking for ground moisture it was a scene from Jurassic park wild hogs were bedding in it, alls you could see was the grass moving in front of us heading for the creek as fast as they could run. Good times lol Thanks, Chris OKIE STRONG. Smithy thanks, I would like to try to post a pic of my favo
  14. Being a cheese lover I am not much of a fan of cheese on burgers. But when the mood does strike blue cheese specifically Danish Blue, mild and creamy, A very small amount on the burger gives a nice edge without stepping all over the grilled beef flavor.
  • Create New...