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47
ArchivedStickied postModerator of r/meat

Hi guys. Over the past 3 weeks or so every food related sub that I mod has been inundated with blog spam from b logspot. You guys have probably seen a lot of it before I can catch it, remove it, and ban the user. They are all food related posts, but not relevant to the subs they are posted in. They are all posted by users created within the last 48 hours. And as quickly as I remove and ban, new accounts are made and posting this garbage. They all link to the same domain.

I hope I'm not interfering with any quality posts, but I can't handle it any more. I'm getting over 20 posts a day across my subs. So I've made an executive decision. Any links to that site are auto-moderated and instantly deleted. As a side effect, and mention of the word blog spot (one word) will also be deleted.

I hope this decision helps improve the content in this sub.

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4 comments
17

I was vegan for 3 years, then I realized that:

-a lot of vegans are hypocrites and I don't want to associate myself with them

-meat is some good stuff

I've eaten a lot of animals this past week. I feel better, happier, and I'm moving more weight at the gym. Anyone else care to share their experience?

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14 comments
5

(I hope this is the right place to ask about not eating meat anymore)

I've been considering going vegetarian or at least cutting back on meat because of the huge impact the meat industry has on the environment. How should I go about it? I do really enjoy meat, so if there are kinds of meat/fish I can eat with a clean conscience that would be great. I don't mind paying a bit more as long as it doesn't get super expensive.

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19 comments
18

I’m buying a whole cow, estimating that I’ll consume it within 13 months.

Is it really realistic that the beef will last this long? In particular the ground beef. I read online that ground beef only is good 3-4 months.. I have a separate freezer that will store this in sub zero temp, but still a little weary.

What is your experiences?

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Anyone in the area got recommendations?

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2
Crossposted by3 days ago

I am cooking my second pig in the Caja China. The first try didn’t result in the crispy skin that I hoped for. We may not have dried or salted enough. I wanted to get it right the 2nd time.

Ive had success with a salt crust using pork belly in the oven like the recipe below.

Any thoughts on whether that would work in a caja China? I would cook it for an hour upside down. Flip it skin side up. Crust it 1-2 hours until it hits temp then Knock the crust off and do another 30 min - 1 hr. Until it’s bubbly and crisp.

Any other suggestions or tips?

http://jesspryles.com/recipe/perfect-crispy-pork-belly-recipe/

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20

Please share you favorite meat to put on sandwiches looking for new sandwich ideas to try.

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30 comments
10

Just picked up 4 whole chickens and want to play with different cooking techniques in my oven. I was going to try spatchcocking but was wondering what difference this would have in the final product. I would imagine that this might dry out the breast a little since it is exposed to more heat, plus this means you can't stuff it. Might be good in a smoker, but not in the oven in my opinion.

Also, is there any other techniques I can play with while making chicken in the oven?

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5

I don't want to cook it myself, for fear of not doing it properly and getting e coli.

I was never a fan of chicken or bacon. I'm thinking either steak, sashimi, or a good old fast-food burger from McDonald's or something. Anyone have any restaurant or dish suggestions?

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4 comments
8

I need something good for breaking down chicken and other poultry. The price spectrum from what I've seen is $7 - $250. Let me know what you use and recommend.

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4

Looking to have my butcher bring me a special batch of hamburger. What have you tried what was good? What was not as good. Thinking a 50/50 mix of chuck and brisket might work. Thanks

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5 comments
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