meatman (@meatman) • Hey

meatman (@meatman) • Hey

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Making some pork sausage from pork butts and a little bit of backfat to get to 70/30 lean/fat ratio. A friend is showing me how to make Hungarian style sausage that we will smoke for a few days and then dry. Does anyone else like to make any cured foods?
Iberico ham is the undisputed champion of meat products in my view. Nothing matches the flavor. I visited a warehouse in Guijuelo, Spain that had 500,000 jamones curing for up to 4 years. It is a sight to behold! #foodlens #meat
Small differences in the flavor and texture of grass- and grain-fed beef, but big differences in their production systems. I have a heavy bias for grass, but the world wants a lot of inexpensive beef and there's not nearly enough pasture to produce it all. (Photos taken in Uruguay)
I'm stoked to finally be here in decentralized social. Does anyone here like meat? I just got schooled in Hungarian sausage making the other day...
Not all meats are created equal.