↓
 

More Meat Cutting & Money Saving Techniques – Epi-3373

The Survival Podcast Posted on by

Podcast: Play in new window | Download (Duration: 1:38:04 — 28.1MB)

A few weeks ago I did and episode of the podcast called Butcher Your Budget with DIY Meat Cutting – Epi-3366. It was a big hit with you guys so I wanted to expand on this concept. Last time we focused on three underrated beef sub primals. Today we will move more into the world of chicken, pork, curing meats and other hacks to eat like a king on a peasant’s budget.

Join Me Today to Discuss…

  • My goal is to….
    • Remove any fear about working with meat
    • Help you eat for 25-70% of the cost just by doing a little work
    • Inspire you to be creative in the kitchen
  • Some really cool and simple things you can do to save a literally ton of money
    • Break down a whole pork loin Costco ($2.34 a pound as of 9-12-23 vs. 5-7 dollars 53% off minimum) – link
    • Use bulk chicken thigh instead of wings (4 bucks a pound vs. about a dollar – 75% less) – link
    • Drumsticks can be had for 50 cents to a buck a pound, butterfly them – link
    • If you have a Costco Business Center you can get a 40 lb case of thighs for 84 cents a pound) – link
    • Here is a way to part out chicken thigh for maximum yield and consider splitting a case with a friend
    • Make your own “Deli Roast Beef” with an eye of round (4.34 lb vs. 12-20 lb – 58% discount) – link
    • Breaking down whole chickens is practically getting all the dark meat at zero cost
    • The twin pack of boneless pork shoulder at Costco is only 2.24 a pound it is perfect for
      • Cutting pork steaks/cops from the stiff side
      • As a source of fat for grind especially venison or any sausage
      • Replacing “cheap” ground pork at the store at 4-6 dollars (44-62%)
      • Smoked whole vs. a brisket saves about 50% minimum right now
      • You can always split the soft side for grind and roast the firm side low and slow
  • Turn salmon into sushi or sashimi with simple sugar and salt cures
    • Buy large sections, (full side) of Norwegian farmed salmon/trout
    • Simply apply sugar and salt or just salt and put it on a rack in the fridge for about 30-60 minutes
    • Rinse it well with cold water and pat it dry, what you don’t use right away can be frozen (wrap in paper towel and then put in a sealed bag)
    • Slice as you like – we can turn 20-30 dollars in salmon or trout into 300 dollars or more of sashimi – example video
    • Pair this with my recommended real wasabi – link
  • Let’s up our game by doing some cured meats
    • Biltong – Eye of Round is Great for this, as is lean trim from top round, shoulders, etc.
      • You don’t need a box but this is a stupid simple one if you feel the need – link
      • You can use your over, off with the light on, fan on
      • Do NOT use your dehydrator
    • Barastrama – We talked about this yesterday, again Eye of round and leg roasts both work great
      • You can make this with pork too, use that cheap whole loin or even pork tenderloins
    • Just learn the basics of curing meat
      • Get a good kitchen scale and calculate salt based on weight at 2%-3% for equilibrium cures (no nitrite needed)
      • If you don’t have a dedicated curing cabinet just cure in smaller cuts .5-1 lb and stick to lean
      • Meat needs to be hung for full airflow for this
      • Really Great Basics Video – link
      • If you want to build a curing cabinet a Inkbird IHC 200 is what you need – link – how to program it
    • Making Sausage
      • It is actually pretty easy to do
      • You get total control on everything
      • I prefer to season the meat cubed and let it sit over night then grind, this is traditional
      • Synthetic casings make stuffing super easy
      • It is absolutely worth buying a stuffer, grinder stuffing SUCKS
    • Cold Smoking
      • A smoker tube and your grill or a dedicated cabinet/box is all you need
      • Cold smoking cheese is a great hack, but give it time to “settle” when done
  • If you are worried about trichinosis it is actually VERY rare in the US – link 
    • Remember if all this was a dangerous as some claim, we’d likely of died off as a species long ago
  • Final Thoughts – Think of all of this like a “game” how much can you get for how little
    `

Resources for today’s show…

Sponsors of the Day

Video Version of Today’s Show

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

Join the MSB Today

Join the MSB Today

Want all the Early TSP Episodes?

Remember in addition to discounts to over 80 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

 

 

Comments are closed.

↑