Wife and I are doing Keto / carnivore and your advice on the whole pork loin was fantastic, thanks a lot! I don’t have a Costco nearby so we go to Sam’s club and I found the same thing there. $18 for a gigantic loin. I don’t have a grinder so will do something else with that part. We had the chops and also our own version of guisado (it’s guisado, masculine not guisada 😉). I can’t believe I never saw how cheap it was compared to other cuts. Now in need the equivalent in beef 🥩 meat.
"(it’s guisado, masculine not guisada)". That depends upon where you live. I live in TX, which, if you learned US history, was, originally, a part of Mexico, and here it is pronounced _guisada._ If you have a problem with that, then you should take it up with Mexicans, because it was they who named, and gave us, that delicious dish. Also, if you are from Spain, you will need to travel the whole of Latin America, correcting people's vocabulary. Be warned, however, that it would be as daunting a task as an Englishman travelling through the US [my apologies, Canada, for forgetting about you, again, but you're like the autistic sibling that never really speaks, unless spoken to, at family events (you are the good child)], correcting us on our vocabulary.
One of the best tips about grinding meat is to never cut it into cubes. Always cut into strips so that it pulls the batch through the worm screw. It will keep your grind from binding.
@MJ-pw9vg Not a stupid question at all. If you're feeding two or three pieces in, just make sure the ends are staggered an inch to an inch and a half apart. That keeps a constant feed going where the first ones tend to pull the rest through. Try to keep them fed so there's constantly something in the hopper rather than letting it run dry. Also, make sure the meat is cold. If it warms up, it gets stringy and doesn't always feed well. Easiest way is keep it in the fridge until just before you start. Then place it in a metal bowl, and put THAT bowl in a larger bowl or pan filled with ice water. Even if you have to work it in batches, this is going to give you a better result. Don't worry about asking questions. Always better to check than to waste a batch of meat if you can help it.
Google “Alton Brown breakfast sausage”. It is a fantastic recipe. I use half the cayenne it calls for as I like my breakfast sausage a little less spicy but otherwise it’s a great recipe.
As someone who is currently hitting some hard times, and just got 3 turkeys on sale, plannning to breaking them down for all my different meals, this is so incredibly helpful and well timed. Thank you ❤❤❤
Getting all the meat separated and the scraps turned into stock and/or fried turkey skin "bacon" is going to give you so many options for cooking it's crazy. For cheap and easy pairings I always recommend a turkey rice (or pasta) bake for prep, since it just uses some spices, rice, the stock and a few relatively cheap veggies; plus you can portion it out in tupperware and freeze for quite a while (the same applies to turkey biscuit "pot pies" if you have some ramekins or oven save bowls laying around). Obviously chili is always a winner, but if you have either a bottle of liquid smoke, or some way to smoke the dark meat, give a split-pea & lentil soup a shot (follow the ham recipes online, but sub in turkey), it's crazy cheap considering the nutritional value you get from it. If you have any meat left over nearing the ends of it's fridge life, you can always marinade and dehydrate to make jerky, it'll then keep for quite a while longer and helps with snack cravings.
just the idea of him whipping out a BIG, JUICY, SAUSAGE on camera already has my heart racing, I can't even get anything done today. More sausage PLEASE.....................
Got a job routing trucks for a food provider. They often have employee sales for us - mostly unbutchered items. This channel has been my bible lately. Thank you!
I buy 13-15lbs of pork loin on the regular, Break it down into its different muscle groups, and freeze them for later meals, Great video and great advice for eating just as good, but doing it cheaper!
Sausage!!!! I would LOVE to see how to make sausage!! I have a freezer with four (4) pork loins and making some of it into sausages would be astounding!! Love your videos!
Thank you, I normally cut that entire thing into thick chops (coated in olive oil, a little garlic, and onion powder, 20 mins in the air fryer). This provides me with the knowledge to chops and roast
Another great taco idea. When I cook a beef roast I always make an extra one. And freeze what doesn't get eaten. Then later on when I am too busy to cook from scratch I can pull out some of the cooked roast from the freezer and heat it up in a pan with some onions and taco seasoning for street tacos...or bbq sauce and onions for bbq beef sandwiches or pizza.
Yep use to buy the already cut pork loin chops in packs at Costco, then started buying the big pork loin & cutting my own chops getting way more chops for my money then buying them already cut.
What price/pound are you now seeing at Costco? I know this vid is 10 months old, but our Costco and Sams Club has the big pork loin for a lot more than 1.99 per pound. It’s more like $3+ per pound.
FYI to everyone, these occasionally go on sale at Costco, too! Right now, at my Costco, they're $5 off per package (taken off at register). Always get the smallest package when they're on sale to maximize your per pound savings. I just got a 7.52 lbs loin for $9.21. Incredible!
There are two undisputed proteins when it comes to value. Pork shoulder which can be found for .99 a lb and chicken leg quarters for less then a .80 lb.
Great video. I live by myself and I do this every two months however I cut the whole thing into chops. Right now at my local store whole pork loin is $1.94 per lb. Where as sliced boneless pork loin pork chops are $5.78 per lb. I do the same thing with a 5 to 8lb Boston Butt at a $1.94 per lb. Cut into 5 large pieces and freeze. This is what I make my pork stews with. Again, great video. Have a wonderful day.
Just discovered your channel, love this! That is crazy value, and everyone nowdays needs to take a step back look at where we spend and re-evaluate. Thanks for the tips!
I definitely love your channel. Thank you for your money saving suggestions, i really needed help stretching my food budget. Being on a fixed income and trying to shop these days is depressing.
Re: adding bacon to sausage - I have done this before when making homemade sausage using fat from my own homemade bacon and all I can say is be careful about how much you put in. It can give your sausage a serious “hammy” flavor if you put too much bacon in. If using a recipe that calls for X amount of fat I would recommend 1/2 X (half X) if using bacon fat.
I buy the pork loin roast and cure them in pink salt/ cure, kosher salt, brown sugar, maple syrup , then roll in course pepper and chick pea meal , smoke with cherry or maple wood. slice about 1/4" thick to 3/8" thick . Makes the best Canadian beacon ever! Great Christmas gifts ! Keep up the GREAT VIDEOS ! YOUR A GREAT TEACHER AND PERSON TO SHARE YOUR KNOWLEDGE! YOUR FRIEND JOHNNY
@@ericgeorgetruckgrilling Only you're not getting that all at once, it is spread over the entire pot. Sodium also isn't a real issue unless you're going completely insane with it and have zero potassium in your diet, or you have pre-existing conditions with sodium issues.
@cashandraven2369 not the broth he's using... most do not contain soy ... and crap ingredients... as someone who is gluten free and soy free...I am Abundantly aware of what brands use what ingredients... better than bouillon tastes AMAZING... but it's soy, and corn, and msg that does that... it's crap ingredients that are highly inflammatory
For the pork chops section, i love making pork katsu. I season and sous vide my chops for 3 hours at 145 degrees. Then take them out, pat them dry, and bread them up with panko. Fry until golden brown and then drizzle some sauce (soy, apple vinegar, honey, garlic reduced) on it. and dome green onions. Slaps so hard.
LOVE YOUR CHANNEL!!! I would love to see a video on sausage making. Also can you do a video on Carnitas? I used to make them when I worked the firehouse.
Good couple of lessons, thanks. Question for anyone, what do you recommend for the section of the loin you used for sausage if you don't have a grinder?
Great YT channel and great suggestions. Only trouble is I don't have enough time to write out the recipe, which may take a whole hour to transcribe instructions from a 12-minute video. Does he have a web site?
And if you want a pre made seasoning for your sausage one I've used for over 30 years is Leggs you can pick up whatever kind you want online,the end of the loin with the 2 muscles is real good made into boneless country ribs.
Pork loin also makes excellent pulled BBQ without the added prep time of using a pork shoulder. You can put pork loin in a smoker, but if you want to maximise convenience and shorten the cooking time just put it into a crockpot. A smaller pork loin around 5 to 6 pounds fits perfectly in a slow cooker. You can generously add your favorite rub or if you want carnitas just add a bottle of mojo sauce. Wait 5 hours, done.
Please make more sausage videos. I have been shopping almost exclusively at The Chef Store or Costco for value meats. I'm really enjoying this video as I usually just cut the whole loin into chops. Thanks!
I've done this for a long time but never tried the braising, thanks for the recipe! One can also sous vide the pork chops and sear them on the stove with butter and thyme, it takes the guesswork out of making sure it is the right temperature. The pork chops I cut 2 inches thick for a mini roast and leave the fat on, which makes nice crispy fat on the top when you take it out of the oven. Yum!
So glad to see your video. I love the braised Mexican pork idea. Will give that a try. I had a pork dish at a Mexican restaurant that served authentic Mexican...not the American'd up version. It was cooked in a dark brown rich sauce with just a hint of heat. Was so dang delicious and tender.... then the restaurant didn't make it through the Covid period and closed down. I have not been able to find a place that serves it or figure out how to cook it. Hoping your version is close. I like the dark meat part for pork chops...is like a leaner version of pork steaks. Marinated overnight in Korean BBQ sauce and then grilled on the BBQ or seared in a pan...delicious. I use the pinker chops and pound out into tenderloins and I also grind some up for pork burger to mix in with hamburger to stretch the savings of the higher cost of beef burger.
Forty years ago, in Rapid City, SD, there was a processor called Mount Rushmore Meats, and they made the most delectable beef breakfast sausage. Their plant burned down, and they never rebuilt, and so that wonderful sausage was lost forever. I would love to know what seasoning mix would make a very delicious beef breakfast sausage, if you can come up with one! Thanks !
pork loin is too lean by itself to make sausage, you need to add pork belly, which ramps up the cost per pound. I use pork shoulder to make chorizo and breakfast sausage.
When you make sausage can I suggest that you mix it until sticky, tacky and sticks to your hand, prior to forming into patties. You need to extract the protien in order to make a proper sausauge. What you have here is ground pork with spices in it.
I picked up my first whole boneless cryovaced wrapped pork loin today. Thanks for showing me how to break it down. I got it for $1.99 a pound and paid less than $16 bucks for the whole thing.
I love cooking a pork loin which can be to dry if overcooked, but I spread apple butter on top, and potatoes and green beans in the bottom, same with a ham but no apple butter. It a wonderful taste withe the apple butter! When using pork loin and apple butter, I try to keep the apple butter up on the loin, because if a lot of apple butter gets on the potatoes and green beans, it can make the veggies a little too sweet, but my gosh, next time you cook a hame, put red potatoes and green beans in he bottom of the pan. The ham flavors those veggies WONDERFULLY!!
Sounds yummy, thanks! I love ham, pork or sausage cooked with green beans and potatoes, and also love apple butter, so I'll try it your way next time ❤
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0923-butcherwizard
Can you mix pork fat with beef fat to make beef tallow?
@@kurtdowney1489 Rendered beef fat is called tallow. Rendered pork fat is called lard.
You have advertised for Made In and you have also advertised for Caraway pans. Which is your favorite and why?
Wife and I are doing Keto / carnivore and your advice on the whole pork loin was fantastic, thanks a lot! I don’t have a Costco nearby so we go to Sam’s club and I found the same thing there. $18 for a gigantic loin.
I don’t have a grinder so will do something else with that part. We had the chops and also our own version of guisado (it’s guisado, masculine not guisada 😉). I can’t believe I never saw how cheap it was compared to other cuts. Now in need the equivalent in beef 🥩 meat.
"(it’s guisado, masculine not guisada)". That depends upon where you live. I live in TX, which, if you learned US history, was, originally, a part of Mexico, and here it is pronounced _guisada._ If you have a problem with that, then you should take it up with Mexicans, because it was they who named, and gave us, that delicious dish. Also, if you are from Spain, you will need to travel the whole of Latin America, correcting people's vocabulary. Be warned, however, that it would be as daunting a task as an Englishman travelling through the US [my apologies, Canada, for forgetting about you, again, but you're like the autistic sibling that never really speaks, unless spoken to, at family events (you are the good child)], correcting us on our vocabulary.
One of the best tips about grinding meat is to never cut it into cubes. Always cut into strips so that it pulls the batch through the worm screw. It will keep your grind from binding.
What dimensions are you cutting the strips to?
@stephenlonon4605 3-4 inches long and 1/2-3/4 inch thick. Stagger the feed and it keeps everything moving nicely.
Thank you! I just got a grinder.
And by stagger the feed you mean? Sorry if it’s a stupid question….
@MJ-pw9vg Not a stupid question at all. If you're feeding two or three pieces in, just make sure the ends are staggered an inch to an inch and a half apart. That keeps a constant feed going where the first ones tend to pull the rest through. Try to keep them fed so there's constantly something in the hopper rather than letting it run dry.
Also, make sure the meat is cold. If it warms up, it gets stringy and doesn't always feed well. Easiest way is keep it in the fridge until just before you start. Then place it in a metal bowl, and put THAT bowl in a larger bowl or pan filled with ice water. Even if you have to work it in batches, this is going to give you a better result.
Don't worry about asking questions. Always better to check than to waste a batch of meat if you can help it.
Please, I would love to learn to make sausages at home. Thanks for all you do in sharing money saving tips on food.
Google “Alton Brown breakfast sausage”. It is a fantastic recipe. I use half the cayenne it calls for as I like my breakfast sausage a little less spicy but otherwise it’s a great recipe.
I would love to learn sausage!
It's not rocket science, dude.
How do you make smoked sausage?
As someone who is currently hitting some hard times, and just got 3 turkeys on sale, plannning to breaking them down for all my different meals, this is so incredibly helpful and well timed. Thank you ❤❤❤
Getting all the meat separated and the scraps turned into stock and/or fried turkey skin "bacon" is going to give you so many options for cooking it's crazy.
For cheap and easy pairings I always recommend a turkey rice (or pasta) bake for prep, since it just uses some spices, rice, the stock and a few relatively cheap veggies; plus you can portion it out in tupperware and freeze for quite a while (the same applies to turkey biscuit "pot pies" if you have some ramekins or oven save bowls laying around).
Obviously chili is always a winner, but if you have either a bottle of liquid smoke, or some way to smoke the dark meat, give a split-pea & lentil soup a shot (follow the ham recipes online, but sub in turkey), it's crazy cheap considering the nutritional value you get from it.
If you have any meat left over nearing the ends of it's fridge life, you can always marinade and dehydrate to make jerky, it'll then keep for quite a while longer and helps with snack cravings.
Yes, Please... Love to see more sausage recipes !!
Would definitely be interested in watching a video covering homemade sausage.
just the idea of him whipping out a BIG, JUICY, SAUSAGE on camera already has my heart racing, I can't even get anything done today. More sausage PLEASE.....................
@@ericconrad8854 Daddy chill
Got a job routing trucks for a food provider.
They often have employee sales for us - mostly unbutchered items.
This channel has been my bible lately. Thank you!
Adding the bacon to the sausage mixture also introduces a small amount of sodium nitrate from the bacon.
I buy 13-15lbs of pork loin on the regular, Break it down into its different muscle groups, and freeze them for later meals, Great video and great advice for eating just as good, but doing it cheaper!
Well, you've got me thoroughly convinced to pick one of these up tomorrow lol
10:43 Your fire must have been horrific that you had a fire department come all the way from Canada. 😂
Yes to the sausage!
The whole pork loin is certainly the best bargain in all of meat-dom.
Sausage!!!! I would LOVE to see how to make sausage!! I have a freezer with four (4) pork loins and making some of it into sausages would be astounding!! Love your videos!
Thousands of videos about making sausage, but it's grinding meat and adding a bit of water to emulsify it
Yes, more sausage please, would love to see a jalapeno & cheddar recipe!
Thank you, I normally cut that entire thing into thick chops (coated in olive oil, a little garlic, and onion powder, 20 mins in the air fryer).
This provides me with the knowledge to chops and roast
Another great taco idea. When I cook a beef roast I always make an extra one. And freeze what doesn't get eaten. Then later on when I am too busy to cook from scratch I can pull out some of the cooked roast from the freezer and heat it up in a pan with some onions and taco seasoning for street tacos...or bbq sauce and onions for bbq beef sandwiches or pizza.
Yep use to buy the already cut pork loin chops in packs at Costco, then started buying the big pork loin & cutting my own chops getting way more chops for my money then buying them already cut.
What price/pound are you now seeing at Costco? I know this vid is 10 months old, but our Costco and Sams Club has the big pork loin for a lot more than 1.99 per pound. It’s more like $3+ per pound.
More sausage!
I buy one every 3 months...
Thin chops for quick easy to fry.
Thicker, to bake stuffed...
and a couple roasts. best bang for buck I have found.
I can always feel your passion in these videos, I appreciate you brother!
The pork loin tends to be lean and dry, so I REALLY appreciate this video and the tips how to cook this cut!
If people would just learn to shop, keep a stocked pantry and cook, no one would go hungry even in these hard times !
Blessings
FYI to everyone, these occasionally go on sale at Costco, too! Right now, at my Costco, they're $5 off per package (taken off at register). Always get the smallest package when they're on sale to maximize your per pound savings. I just got a 7.52 lbs loin for $9.21. Incredible!
Last winter costco had pork loins for 1.89 a pound and $8 removed at checkout . I bought 5 and saved $40.00.😄❤
Yes show us more sausage making.
There are two undisputed proteins when it comes to value. Pork shoulder which can be found for .99 a lb and chicken leg quarters for less then a .80 lb.
Great video. I live by myself and I do this every two months however I cut the whole thing into chops. Right now at my local store whole pork loin is $1.94 per lb. Where as sliced boneless pork loin pork chops are $5.78 per lb. I do the same thing with a 5 to 8lb Boston Butt at a $1.94 per lb. Cut into 5 large pieces and freeze. This is what I make my pork stews with. Again, great video. Have a wonderful day.
I really like the mix of discussion and cutting the meat followed by prepping a dish.
The Costco pork loin is a staple at our house.
Yes I would like to see a video about making sausage please!!!!
Just discovered your channel, love this! That is crazy value, and everyone nowdays needs to take a step back look at where we spend and re-evaluate. Thanks for the tips!
I definitely love your channel. Thank you for your money saving suggestions, i really needed help stretching my food budget. Being on a fixed income and trying to shop these days is depressing.
I love using my crockpot for simmering and I love to add pineapple juice whenever I cook pork. Great video.😊
If you get a fresh pineapple, core the tough fibrous middle and freeze. Use this when cooking in a crock pot. So tasty!
@@NeversurrenderMM66Do you just do this for the flavor or do you eat that part of the pineapple? This is genius!
Christym6128 The pineapple core gets soft enough to eat, so it's really up to you. I munch on it, myself.
Yes! I really want to learn how to make sausage!
Please make a video showing how to make it!
Yes I would love to learn to make sausage
Yes please show us how to make sausage. I look forward to learning!
Re: adding bacon to sausage - I have done this before when making homemade sausage using fat from my own homemade bacon and all I can say is be careful about how much you put in. It can give your sausage a serious “hammy” flavor if you put too much bacon in. If using a recipe that calls for X amount of fat I would recommend 1/2 X (half X) if using bacon fat.
Great intro video. I've never worked the pork angle. Please do share more of the pork videos.
More sausage please! Love the content and the skills you’re passing out
I get the loin all the time. I like to make stir fry from the darker side of the loin.
I bought one a few days ago. The dark meat is about to become bulgogi 😋
@@airon89toyota that looks good too. I usually do a teriyaki garlic type stir fry.
Thanks for the info!
I've made breakfast sausage and snack sticks. Waiting for a video on how you do it.
Let's deep dive on the pork sausage.
Thanks for the interesting, informative and important information in these challenging economic times.
Yes please. I love making sausage and seeing others take on it.
I buy the pork loin roast and cure them in pink salt/ cure, kosher salt, brown sugar, maple syrup , then roll in course pepper and chick pea meal , smoke with cherry or maple wood. slice about 1/4" thick to 3/8" thick . Makes the best Canadian beacon ever! Great Christmas gifts ! Keep up the GREAT VIDEOS ! YOUR A GREAT TEACHER AND PERSON TO SHARE YOUR KNOWLEDGE! YOUR FRIEND JOHNNY
Just a suggestion for the broth, use better than bullion, it's soo much better and works out cheaper in the end as well.
Even the reduced sodium is over 500 MG of sodium per teaspoon. Way too high.
@@ericgeorgetruckgrilling Only you're not getting that all at once, it is spread over the entire pot. Sodium also isn't a real issue unless you're going completely insane with it and have zero potassium in your diet, or you have pre-existing conditions with sodium issues.
Better than bouillon tastes good ..but it has trash Ingredients, full of soy and other garbage thst is sooooo bad for you. No Thanks
@@jujube2407 lmao, literally they all do,all premades use the same thing and no, none of it is bad for you. Learn some basic nutrition.
@cashandraven2369 not the broth he's using... most do not contain soy ... and crap ingredients... as someone who is gluten free and soy free...I am Abundantly aware of what brands use what ingredients... better than bouillon tastes AMAZING... but it's soy, and corn, and msg that does that... it's crap ingredients that are highly inflammatory
Great recipes. I like to use pork loin to slice very thin, salt it, then dehydrate it for 6 hours. Makes great meat chips.
You’re right about the Made In pans - they’re great. Thanks for the video. Very good information!
Put me on the list for breakfast sausage. love your vids man. thank you
Yes please would love to see sausage making done .
Yes I want to learn sausage! I would also love a tutorial on meat grinders and particularly how to clean and maintain a meat grinder.
For the pork chops section, i love making pork katsu. I season and sous vide my chops for 3 hours at 145 degrees. Then take them out, pat them dry, and bread them up with panko. Fry until golden brown and then drizzle some sauce (soy, apple vinegar, honey, garlic reduced) on it. and dome green onions. Slaps so hard.
LOVE YOUR CHANNEL!!!
I would love to see a video on sausage making. Also can you do a video on Carnitas? I used to make them when I worked the firehouse.
Yes on the sausage. What brand of grinder do you use
4:37 Yes I would love how to make more sausage. ❤
Good couple of lessons, thanks. Question for anyone, what do you recommend for the section of the loin you used for sausage if you don't have a grinder?
I get the "bag of carnitas" pork at Winco. So inexpensive and it's perfect, not only for carnitas, but chile verde, skewers, pulled pork, etc.
Yes on the sausage. Love your videos
I would love to see a step by step tutorial on making different kinds of sausage, please!
Great YT channel and great suggestions. Only trouble is I don't have enough time to write out the recipe, which may take a whole hour to transcribe instructions from a 12-minute video. Does he have a web site?
A deep dive into sausage would be awesome
More sausage please! Just picked up a grinder and would love to see what you have to say about making sausage.
Yes I would love to learn how to make more sausage 😋
Yes, more deep dive videos on pork and other meats fish too
And if you want a pre made seasoning for your sausage one I've used for over 30 years is Leggs you can pick up whatever kind you want online,the end of the loin with the 2 muscles is real good made into boneless country ribs.
Love the light fixture .
More sausage please! Great videos, sir. Thank you for sharing!
I like to roast or grill the big end on a pellet grill. I would love to see a video on making sausage .
Yes, and yes, please! More about sausage. Thank you for what you do. Excellent TH-cam channel. Keep up the goid work. More sausage. Lol
Just found your videos and been addicted to your content😂 might have to learn how to cut up some meat
Thank you for explaining the breakdown of the loin... it'll change how I cut & freeze them!!
Pork loin also makes excellent pulled BBQ without the added prep time of using a pork shoulder. You can put pork loin in a smoker, but if you want to maximise convenience and shorten the cooking time just put it into a crockpot. A smaller pork loin around 5 to 6 pounds fits perfectly in a slow cooker. You can generously add your favorite rub or if you want carnitas just add a bottle of mojo sauce. Wait 5 hours, done.
Sausage breakfast tacos. That’d be the bomb.
Awesome video, man! Thank you so much. I'm gonna stop ignoring this cut from now on.
Yes, please. In depth discussion of sausage world be awesome! (By the way, I love your channel)
I usually pull my chops at 145sh and then let them rest. Will have to give a try with the basting one of these days.
Please make more sausage videos. I have been shopping almost exclusively at The Chef Store or Costco for value meats. I'm really enjoying this video as I usually just cut the whole loin into chops. Thanks!
I've done this for a long time but never tried the braising, thanks for the recipe! One can also sous vide the pork chops and sear them on the stove with butter and thyme, it takes the guesswork out of making sure it is the right temperature. The pork chops I cut 2 inches thick for a mini roast and leave the fat on, which makes nice crispy fat on the top when you take it out of the oven. Yum!
So glad to see your video. I love the braised Mexican pork idea. Will give that a try. I had a pork dish at a Mexican restaurant that served authentic Mexican...not the American'd up version. It was cooked in a dark brown rich sauce with just a hint of heat. Was so dang delicious and tender.... then the restaurant didn't make it through the Covid period and closed down. I have not been able to find a place that serves it or figure out how to cook it. Hoping your version is close.
I like the dark meat part for pork chops...is like a leaner version of pork steaks. Marinated overnight in Korean BBQ sauce and then grilled on the BBQ or seared in a pan...delicious. I use the pinker chops and pound out into tenderloins and I also grind some up for pork burger to mix in with hamburger to stretch the savings of the higher cost of beef burger.
Add a beer that may or may not have been sampled. Superb
Forty years ago, in Rapid City, SD, there was a processor called Mount Rushmore Meats, and they made the most delectable beef breakfast sausage. Their plant burned down, and they never rebuilt, and so that wonderful sausage was lost forever. I would love to know what seasoning mix would make a very delicious beef breakfast sausage, if you can come up with one! Thanks !
"No flour tortillas"... Subscribed! Lookin forward to the sausage video!
Sausage how-to video please! And do you have any tips for grinding using a food processor? Thanks! Your videos are the best!
You can also make English style bacon, too. And roasts. And sausage is always good. You should try and make some Boerwors.
pork loin is too lean by itself to make sausage, you need to add pork belly, which ramps up the cost per pound. I use pork shoulder to make chorizo and breakfast sausage.
YES, YES, YES!!! More sausage please.
only thing different on my breakfest sausage in sage instead of thyme. Also I use the Meatyourmaker dual grind 1hp
I would love to learn how to make my own sausage!
Yes! I'd love to learn how to make sausage! Italian sausage and Slovak sausage especially!
Not only would i love to see more sausage but a bratwurst would be dope to see as well
Yes, I would love to learn how to make all kinds of sausage!
Yes I would love to learn how to make breakfast sausage
When you make sausage can I suggest that you mix it until sticky, tacky and sticks to your hand, prior to forming into patties. You need to extract the protien in order to make a proper sausauge. What you have here is ground pork with spices in it.
I picked up my first whole boneless cryovaced wrapped pork loin today. Thanks for showing me how to break it down. I got it for $1.99 a pound and paid less than $16 bucks for the whole thing.
Sausage!!! Yes please! I don’t even need casing because I always remove the casing anyway.. but I would love different ways to season it.
I love cooking a pork loin which can be to dry if overcooked, but I spread apple butter on top, and potatoes and green beans in the bottom, same with a ham but no apple butter. It a wonderful taste withe the apple butter! When using pork loin and apple butter, I try to keep the apple butter up on the loin, because if a lot of apple butter gets on the potatoes and green beans, it can make the veggies a little too sweet, but my gosh, next time you cook a hame, put red potatoes and green beans in he bottom of the pan. The ham flavors those veggies WONDERFULLY!!
Sounds yummy, thanks! I love ham, pork or sausage cooked with green beans and potatoes, and also love apple butter, so I'll try it your way next time ❤
i always pass this because i feel is a little dry, i always choose the shoulder, going to look if you have a shoulder video :D
I’d like to try Brat flavored sausage if you have a recipe.
More sausage videos please!!!!! love your videos keep it up;
Yes, please show us how to make different kinds of sausages. Thank you.
Did this today. Excellent Video. We got like two pounds of sausage and 23 Pork Chops.