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I want to tenderize first then freeze. Then it's ready right out if the freezer. Besides, I've been acquiring processing tools. Fun stuff. mtmuleyThis is the better option if you’re needing to do a large batch before freezing, For just a serving or two, the mallet after thawing gives a comparable result IMO.
I don’t think it works that way.I want to tenderize first then freeze. Then it's ready right out if the freezer. Fun stuff. mtmuley
I'll let you know. mtmuleyI don’t think it works that way.
I do cubed steaks when I butcher. I separate them with wax paper sheets. They are nice to do with the big muscle groups with the ends that don't make full steaks along with stew meat.I want to tenderize first then freeze. Then it's ready right out if the freezer. Besides, I've been acquiring processing tools. Fun stuff. mtmuley
Get one that attaches to a grinder...No. Looking at a hand crank one. mtmuley
Tongue to tongue with a moose and you lived to tell about it! Looks good.
How did you do yours? I usually boil mine for a couple of hours in seasoned water, then peel it, then smoke it low temp for a couple of hours.
How did you do yours? I usually boil mine for a couple of hours in seasoned water, then peel it, then smoke it low temp for a couple of hours.
This looks fantastic. The number of guys that toss turkey thighs and legs is staggering. Low and slow wins the race.
Turkey thigh carnitas are awesomeThis looks fantastic. The number of guys that toss turkey thighs and legs is staggering. Low and slow wins the race.
Oh man, I bet. My usual go-to is simmering in 50-50 stock and white wine with aromatics, pulling the meat and making turkey noodle soup. Might have to try carnitas if I tip one over this year.Turkey thigh carnitas are awesome
Doing the same thing for dinner tomorrow.