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  1. Schwarzwald Metzger

    Hidden steaks in a chuck roll sub primal

    Got this 22 lbs Black Angus chuck roll for $4.95/lbs. Threw it into my dry ager at 34 F at 82 percent humidity. Pulled it out today. Chopped it up with a breaking and boning knife. I was able to get seven Denver steaks, two chuck eye steaks, one sierra steak, stew meat for...
  2. Schwarzwald Metzger

    Late St Patti Corned Beef

    I started brining this late and completely forgot about St Patty's Day. Better late than never. Meat: -9 lbs brisket flat Brine: -10.4 L Boiling Water -600 g Kosher Salt -45 g Curing Salt 1 -200 g Honey -5 tsp Peppercorns -5 tsp Yellow mustard seed -2 tsp Coriander seeds -3 juniper berries...
  3. Schwarzwald Metzger

    Dry Aged Beef Brisket

    I dry aged a beef brisket for 55 days and it came out pretty dang good. The best part was the dry aged tallow that I put on everything. Rub was just salt and pepper. No magic or secret... Just a brisket done right. If you can dry aged beef, that is the way to go. Brad
  4. Schwarzwald Metzger

    Pulled Bacon -- Cured BBQ Bacon

    I regularly make my own bacon, it's cheaper than the stuff in the super market and is bespoke -- tailored to my my liking. I typically buy two 10 lbs pork bellies cut them in half and cure them. After 10-14 days, I pull them out of the refrigerator and cold smoke them on my Yoder YS 640 with a...
  5. Schwarzwald Metzger

    München Weißwurst

    To say I love German sausage is an understatement. The only thing I love more is Led Zeppelin, but not by much. To date I have not found any place in the US that gets the true flavor profile of weißwurst correct. Below is my take on the Bavarian weißwurst. For the recipe I followed my...
  6. Schwarzwald Metzger

    Cleveland BBQ-- Kielbasa

    Is there anything that goes together better than sausage and football? I'm sure there is, but I am from Cleveland and sausage is our obsession. I live in Tampa now and I have yet to find sausages as delicious as the ones we used to get at the historic West Side Market in Cleveland. I set out...
  7. Schwarzwald Metzger

    Dry Aged Pulled Pork

    I've alluded to this in one of my other threads, but I could not find anything on dry aged pulled pork and really wanted to try it. I tried one 25 days, one 35 days, and one at 45 days - all on 8 lbs duroc pork butts. These were done back in January - March timeframe and I am just posting...
  8. Schwarzwald Metzger

    Grilled Duck Confit

    Full disclosure, I had actually cooked this a while back but never posted due to procrastination and distractions. Now I am posting. Duck is my go-to poultry and should be tried by everyone. I started off with breaking down two ducks into their respective, delicious parts. And scored the fat...
  9. Schwarzwald Metzger

    Spicy Coppricola

    I'm sorry I haven't posted for a while. For the last few months I've been working on spicy Coppricola in the dry ager. This was a five step process that produced some outstanding salume. Step 1: I cleaned up three 5 lbs fresh, never-frozen Berkshire pork coppas to ensure no nooks for...
  10. Schwarzwald Metzger

    Beef Navel Pastrami

    I just got 3 untrimmed beef navels for pastrami. I trimmed one and it is curing now. I plan curing for 14 days. What temp should I take the navel to in the smoker? The plan is to use a meat slicer to cut it thin for sandwich meat. I was thinking of smoking it to 160, let it rest, then...
  11. Schwarzwald Metzger

    Just bought Dry Ager 1000x

    Gentlemen and ladies, I just bought a Dry Ager UX 1000, and should receive it sometime next week. Once it arrives I will post pics and details what I put in the cabinet. Some ideas that I have above and beyond charcuterie and typical beef cuts are: -Dry aged pork butt -Dry aged stripped bass...
  12. Schwarzwald Metzger

    Venison Bangers & Mash

    I made two kinds of sausage off the last deer I carved up... The Venison Wisconsin Red Sausage (Check out the thread for info) and Venison Bangers. That same day I also chopped up an elk front quarter (more on that in another post) The mince from this came mostly from the top sirloin and eye...
  13. Schwarzwald Metzger

    Has anyone tried this with brisket?

    I was watching the latest video from Mad Scientist BBQ, and he was trying a "secret" of throwing fat on the fire of his brisket smoke. 1. Has anybody tried this? 2. What were the results? Link is as follows:
  14. Schwarzwald Metzger

    Otto Dick Butcher Knife

    I have been trying to build a collection of Classic German-made butcher knives, and ran across this carbon steel blade on eBay. It is heavy at nearly 2 lbs, but very sharp and holds its blade well. And has cool badging in my opinion.
  15. Schwarzwald Metzger

    Wisconsin Red Venison Sausage

    Unfortunately I only documented a couple of segments of developing this particular sausage. I got inspiration for this recipe from the book "Buck, Buck, Moose". I started off with butchering a rear quarter of a 150 lbs buck harvested in Colorado. I used saved fat from several pork butts...
  16. Schwarzwald Metzger

    Venison Pastrami

    I recently made venison pastrami from the top sirloin roast. The curing process took a total of 5 days. I factored two days per pound, and the roast weighed approximately 2.1 lbs. I tried to enhance the venison flavor with celery seed, but other than that the spices consisted of the usual...
  17. Schwarzwald Metzger

    Where can I buy pork backfat?

    I live in Yucca Valley, pork backfat is hard to find and I make a lot of sausage. Does anyone know of a butcher shop or another supplier in the area that may be selling it? Thanks.
  18. Schwarzwald Metzger

    Hi all. New member from Yucca Valley, California.

    A guy I work with told me about this site so I decided to join. I'm a straight amateur with BBQ, but aspire to be a butcher once I retire from my current profession.... Glad to be apart of this community.
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