Italian dressing is a great marinade for meat, you need acid to break down the connective tissue and then oil to lubricate, we use sour mix, veg oil and chipotle for our meat marinade, melts like butter in the mouth and good flavor profile.
Personal How would you have a whole cow butchered?
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Italian Dressing with a little wortchiser sauce was the first marinade I ever got into, was pretty dang good
Surprising how fast 1/4 of a medium/small sized cow can go
We are down to 14 lb chuck roast and 10 lb burger after about 6 weeks and I still buy plenty of local meat each week.
We are down to 14 lb chuck roast and 10 lb burger after about 6 weeks and I still buy plenty of local meat each week.
Smoke er briscuit style!
It is actually 5-7 packages of roast or round steak, not one big hunk
+I'm not a smoker yet really, I just use basic weber with lump chart mesqit
What is Round Steak?
Lol bacon is great, pork sausages and some other cured meats are good too.. Pulled pork is decent. But a pork chop is bottom of the barrel protein.
You like baby back ribs or loin?
It's great that this thread had two posters beefing about whether to refer to them as beef.
Also:
Also:
Lobsters are literally bottom feeders, like crabs. It's why they spoil so fast, they're full of fish shit. Overgrown sea insects, disgusting.That’s what they said aboot lobster
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The thickest short ribs you can cut.
Sorry missed a word, how long did they let it hang, you should get about 68% return off the hanging weight, it is what we average.