This is some smoked chicken that i made this past summer. First I melted some butter and added some Franks pepper sauce to it. Then I Injected that into the legs and thighs. They went into the smoker for 1.5 hours @ between 225-250.
|Chicken in the smoker
The Videos that we have posted so far have all about bushcraft up to this point, so i am going to change the topic for a bit here. I am going to talk about grinding meat.I recently bought a Waring MG105 Pro Meat Grinder. It ran me about $70 at the outlet mall. I got it more because i wanted to play around with sausage making but i started doing the math on making my own hamburger and it is much cheaper to make your own. I did a 50/50 Brisket and Sirloin mix and it was $2.74/lb. WOW!!!
Pictures of the process
I ended up with 21.5 lb of meat. If i had bought ground chuck from the HEB I shop at it would have cost me 4.40/lb. So i saved 1.66 /lb thats a whopping $35 savings, half the cost of the grinder. It really makes it worth the investment.-Daniel