Tweet
Here's a whole hind minus the "football" (Did a mini ham with it) using Activa RM "meat glue". This is it unreapped after a 24 hour bonding session in the fridge and just before I injected and dry rubbed with TQ, Brown Sugar and garlic powder.
-
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
Interesting stuff, I still haven't used it, soon!!
Mark
sigpic
"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head! -
Wait till I post pix of the bonded tenderloins ..2" and bacon wrapped...Originally posted by Mark R View PostInteresting stuff, I still haven't used it, soon!!
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
-
The name is Bond, Rich Bond. That stuff really does work nice, I remember them bonded venny lion steaks you grilled up at one of the comps last summer. It's very strong. Nice lookin ham.Comment
-
Now THAT I wanna see. Still haven't used my glue either. Man, I gotta do something with that stuff. Hope it's still good to go.Originally posted by Richtee View PostWait till I post pix of the bonded tenderloins ..2" and bacon wrapped...Comment
-
That glue is some good stuff for sure. BUT...... You need a new camera bud.
Tom
Comment
-
I need a new van, new three molars, new life. THEN I'll get a camera.Originally posted by Gunslinger View PostIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
-
Just checked on Amazon.......
That stuff sells for $41 a pound!!!
Comment
-
It was like 90 for the kilo I got. about the same.Originally posted by Jimr View PostJust checked on Amazon....... That stuff sells for $41 a pound!!!
But I used MAYBE an ounce to bind that ham. Actually, maybe a half now that I think on it.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
-
Interesting trifecta of glues available. Which one does gunny use for "his" bacon?
http://www.modernistpantry.com/meat-...FQoDQAodV3OBmwComment
-
Looks good Rich!sigpicComment
-
OK...she's out of the smoke, and the oven where I brought 'er to 145 and chilled in a icewater bath- wrapped and in the fridge for delivery to customer. Man, this thing smells fantastic!
You can see the bonding lines...held together well... I am confident it'll slice nicely. Neat package for a deboned hind eh?
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
-
Looks good Rich!!!
Shows you the different ways of doing things:
I cut my Venison hind quarters up, so I don't have to inject.
You glue yours together, and inject.
Good thing we aren't working on the same hind quarter. We'd never get done!
Let's not forget the pictures of the slices!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
Comment
-
Hah! That's funny... BUT..I did not want to use the cure/seasoning on the inside BEFORE bonding... for fear it would affect the bond. Sooo....Originally posted by Bearcarver View PostLooks good Rich!!!
Shows you the different ways of doing things:
I cut my Venison hind quarters up, so I don't have to inject.
You glue yours together, and inject.
Good thing we aren't working on the same hind quarter. We'd never get done!
Let's not forget the pictures of the slices!
This is not my ham... but I am hoping to weasel an invite to the dinner where it's gonna be the guest of honor :{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
-
good to see you're starting the new year with the same picture quality
Got to get me some of that meat glue !
Venison ham - Mmm, treacle cured venison ham - now that would be interesting.
Have to look at the bits I've still got from the deer before this one. pretty sure there were a couple of dodgy looking rolled joints.
You still got some of that glue for sale ?Made In England - Fine Tuned By The USA
Just call me 'One Grind'
Comment
Comment