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brent

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Posts posted by brent


  1. For sinewy cuts there are two options imo:

    1. Trim out the larger tendons and grind it up fine with the correct amount of pork fat. You might have to run it through a coarse die, get the meat icy cold again, and then run it through the fine die and mix with chorizo spices or breakfast sausage spices. 

    2. Cook the peice whole in a crockpot, insta pot, or oven. I do this with shanks and necks. Plenty of good recipies at https://honest-food.net/

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  2. Opened boxes:

    Hornady BTHP 190 grn  125quantity   $10

    Sierra match king 200grn    90              $10

    Sierra International HP 168rn   75         $5

    Sierra soft point spitzer  150grn     25    $5

    Sierra soft point spitzer  125grn     50    $5

     

    Surplus pull downs:

    165grn armor piercing (M2 AP?)  90  $10

    173grn m118 800quanitity    $40

    149grn  (m2 ball or m80?)  1K   $40

     

    Ammo cans $10 each for the two good ones. The third one is free to who ever buys some bullets first.

     

     

     

     


  3. Since its the best cut, I vote for simplicity:

    Salt and pepper the meat and coat with olive oil. Cook the tenderloin fast at a high temp over mesquite coals. Take it off when the center is still 110*. Let rest for a few mins. Slice and serve. Additionally you can mix horseraddish, sour creme, and dill for a nice topping. Good with grilled veggies and a baked potato.  

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