R

Ratzy

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  • R
    Made some bacon
    5 day cure was 1 day too long
    A bit salty to my taste
    20250805_050642.jpg
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    R
    Oh, I know been making bacon for 20 years or so. This is internal salt.
    R
    You must have a commerical slicer...Your bacon looks perftect....I have over salted quite a few things canning and making cured meats my self...last year i made 125 lbs of deer sausage...50%vension 50% pork butt.... i love to produce my own meats when possible...Good job keep it up(y)(y)
    R
    Not commercial slicer but a 10" slicer. Vevor, same company sells compressors.

    My neighbors on both sides raise chickens. They get bacon and i get eggs.

    When we were in Montana back in the 50s, Dad's small logging company had a pair of off the grid employees. I LOVED their venison sausage.
    R
    Going for a triple this year
    Ribs, chicken, tritip
    2nd and 3rd 2 years ago
    1st last year
    CountyBbq.com

    c76a498e-fd22-48c6-a631-4cbcee2a0386.jpg
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    R
    I went with waygu tritip and coleslaw side. Marble Mountain Meats, site is down for maintenance, but the real Japanese red akushi cattle.
    marblemountainmeats.com

    Marble Mountain Meats

    We are a family owned and operated ranch that provides the best tasting Akaushi Beef in California. Our Akaushi cattle which are a breed of wagyu, are bred, born and pasture raised right on our ranch. No Subtherapeutic Antibiotics. No GMO feed. No Hormones.
    marblemountainmeats.com marblemountainmeats.com
    Ezana4CE
    @Ratzy The Marble Mountain Meats link was interesting. I don’t know much about this topic, but I had a feeling that I’d read something about wagyu beef being solely raised in the Japanese isles. I hadn’t heard of any genetics leaving the islands.
    IMG_9498.jpeg
    Looks like you were competing using some quality ingredients.
    R
    As my nephew says, "you cheat".
    I keep my process as simple as I can. I watch teams doing all these steps because the pro teams do those steps.

    i hav 3 basic steps, Season, Smoke, Slice.

    To keep it simple, for competition, I start with the best meat I can find, Cheshire Pork, Marble Mountain Beef. Then it is season, rest, smoke, rest, slice, eat.
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