What do you know about meat?

[Wormius]

Originally Posted by Fuzz

Germans eat raw minced pork. I'm not sure how they don't get sick with that?


https://germanculture.com.ua/main-dishes/mettbrotchen/

Germs and bacteria are probably killed by the latent alcohol in the stomach from Oktoberfest.

[Sluggo]

Under-cooked pork has been taboo since there was a risk of trichinosis (parasitic worms). In most cases now, it is unheard due to modern farming techniques in western countries, although there is a lightning strike level risk with pork raised in the southern US and a bit higher in tropical climates since the worms can only survive in warm climates.

As an a aside, has anyone noticed that lean Safeway brand hamburger meat has gotten less lean? The lean hamburger meat I purchased recently looked obvious that it was a mix of lean and regular so now it's beyond the fat content than any others stores regular hamburger meat.

[EverfresH15]

My mother in law eats bacon raw

[Doctorfever]

Any recommendations on where to buy lobster tails? I have been to North Sea Fish Market in the past. It was really expensive.

[DoubleK]

I'll piggyback on the shellfish theme, what about king crab?

Usually grab it from Costco, but would like to support a local shop. I've heard Boyd's come up, are they people's go-to?

[Fuzz]

Originally Posted by Doctorfever

Any recommendations on where to buy lobster tails? I have been to North Sea Fish Market in the past. It was really expensive.

Masters Meats has Caribbean lobster tails. I can't stand the things, but my wife likes them. Not sure the price, but you could give them a call.

[cam_wmh]

Originally Posted by Derek Sutton

You pretty much have to pretty much buy thick sliced. The Harvest 1kg is the best out there however it is very expensive. A great alternative is the Mitchells 1kg thick sliced which you can often buy on sale for $9.99 at Walmart or Superstore. In fact Wal Mart has it on sale again starting tomorrow, in my region anyways. Will stock up.

As for the mold, just too long in the fridge, I mean realistically it will only stay fresh for so long. Anything left in the fridge for too long will develop mold, even lemons and limes which are natural preservative do to humidity. You can cryovac for longer fridge life, however freezing it will not hurt either. The benefit of dry curing is that there is little moisture loss when thawing, not like the store bought "pumped" bacon which loses so much moisture when thawed and effects the taste.

If ya wanna spoil yourself;

https://shopvalbella.ca/collections/...s/pepper-bacon

[Wormius]

Anyone have any good recipes for making pepperoni sticks? I am displeased with the current selection out there.

[Cali Panthers Fan]

What do I know about meat?

I know that a good brisket is hard to find, but glorious when you do.

I know that a pork shoulder is just as fantastic as a pork tenderloin if you know how to make it crispy and render the fat.

I know that beef wellington is the ultimate crowd pleasing holiday dish.

I know that the best meat ever is a close tie between good pastrami and Montreal smoked meat.

I know that as much as I try to eat healthier by consuming less meat (both for myself and the planet), I just get that urge for a good burger.

It's like an addiction at this point. Insert *I wish I knew how to quit you* gif here.

[troutman]

How much does eating meat affect nations’ greenhouse gas emissions?

https://www.sciencenews.org/article/...te-agriculture

The food we eat is responsible for an astounding one-third of global greenhouse gas emissions caused by human activities, according to two comprehensive studies published in 2021.

Producing the average U.S. resident’s diet generates more than 2,000 kilograms of greenhouse gas emissions per year, the researchers reported in 2020 in Global Environmental Change. The group measured emissions in terms of “CO2 equivalents,” a standardized unit allowing for direct comparisons between CO2 and other greenhouse gases like methane.

Going meatless one day a week brings down that figure to about 1,600 kilograms of CO2 equivalents per year, per person. Going vegan — a diet without any meat, dairy or other animal products — cuts it by 87 percent to under 300. Going even two-thirds vegan offers a sizable drop to 740 kilograms of CO2 equivalents.

I had a delicious bison steak on Sunday.

[FlamesAddiction]

Originally Posted by EverfresH15

My mother in law eats bacon raw

We used to eat raw bacon all the time when I was a kid. I didn't think it was weird until I left the nest and people were like WTF. Isn't it pretty much like eating pancetta?

[White Out 403]

something something penis.

[DownInFlames]

Originally Posted by Wormius

Anyone have any good recipes for making pepperoni sticks? I am displeased with the current selection out there.

I used to make them using a kit I got from Barbecues Galore. Princess Auto has them as well.

Have you tried these guys?

https://greatcanadianmeat.com/

[blankall]

Originally Posted by Shazam

Well it would explain a lot.

I know this is a bit of a necro thread, but there was definitely raw minced sausage on the plate I had at Octoberfest. Also the raw minced pork spread, which I initially assumed was pate.. It was not.

I may go back this year... I'll stick to the grilled food outside the tents.

[Wormius]

Originally Posted by DownInFlames

I used to make them using a kit I got from Barbecues Galore. Princess Auto has them as well.

Have you tried these guys?

https://greatcanadianmeat.com/

Thanks, I hadn’t seen those. Curious about the kits, could you easily customize how dry they were? My problem with commercially available pepperoni sticks is how wet they seem. I even tried cutting some sticks in half and running them in the dehydrator for a day to see if that would help, but no luck.

[DownInFlames]

Yeah I like them dry too so you can use a dehydrator.

[Fuzz]

Master Meats has some pretty dry ones at the counter. Not super cheap, but damn good. They often end up as my impulse butcher buy. Th spicy ones have some good kick, but not deadly.

[DoubleF]

Originally Posted by Wormius

Thanks, I hadn’t seen those. Curious about the kits, could you easily customize how dry they were? My problem with commercially available pepperoni sticks is how wet they seem. I even tried cutting some sticks in half and running them in the dehydrator for a day to see if that would help, but no luck.

Isn't one of the tricks to dehydrate the meat prior to making the sausage? Like, the "dry age in fridge for a few days to make it taste better" trick actually is a form of dehydrating?

Would mincing the meat and let it dehydrate or dry in your fridge a day or two before stuffing accomplish what you're trying to do?

I seem to recall reading stuff about this when reading up about how to make Mennonite sausage (which specifically insists on using cold meat in some recipes) and I thought how strangely it sounded like aging your steak in your fridge for a few days. I started realizing that some of the tricks for "multi-day" prep had more importance than some people realized. People seemed to understand that there was improvement, but many rarely seemed to explain why and often they'd write it off as something along the lines of, "Doing it the long way definitely tasted better, but this way was good enough."

[blankall]

Originally Posted by DoubleF

Isn't one of the tricks to dehydrate the meat prior to making the sausage? Like, the "dry age in fridge for a few days to make it taste better" trick actually is a form of dehydrating?

Would mincing the meat and let it dehydrate or dry in your fridge a day or two before stuffing accomplish what you're trying to do?

I seem to recall reading stuff about this when reading up about how to make Mennonite sausage (which specifically insists on using cold meat in some recipes) and I thought how strangely it sounded like aging your steak in your fridge for a few days. I started realizing that some of the tricks for "multi-day" prep had more importance than some people realized. People seemed to understand that there was improvement, but many rarely seemed to explain why and often they'd write it off as something along the lines of, "Doing it the long way definitely tasted better, but this way was good enough."

If you mince and leave it out, you're substantially increasing the risk of spoiling.

You should be able to dry the meat out after it's been sausaged just by hanging it. It'll dry through the casing.

Most commercial peperoni probably isn't dry, because:
a. it takes time/effort to dry
b. dried meat weighs less and peperoni is sold by weight. They want to sell you water.

[MoneyGuy]

Should I get a dehydrator? I’ve thought about it but don’t know how much I’d use it and I don’t really want another appliance. My neighbour dried some of my apples into apple chips.