My Friend The Meat Dude

My Friend The Meat Dude Welcome to My Friend the Meat Dude — where science meets smoke. Spencer Wirt knows his meats; Patrick Remmick brings the questions, and the flavor.

From pasture to plate, it’s smart talk, hot takes, and rare content.

09/10/2026

🔥 POOR MAN’S BURNT ENDS — PART 1

Ever pull a chuck roast out of the package and wonder why the color looks different?

That’s blooming. Once the meat is exposed to oxygen after coming out of a vacuum-sealed package, the oxygen reacts with the meat and changes its color.

It doesn’t mean the meat is bad—it’s just chemistry doing its thing. 🥩

And that’s where we start our burnt ends journey…

Check out the whole video with the link below:
https://youtu.be/7W5hlTf829o?si=wlYk45YTpHnDk2L-

09/05/2026

🥓 Cottage Bacon vs. Canadian Bacon

Cottage bacon comes from the Boston butt (shoulder), giving it a richer, more marbled bite.

Canadian bacon comes from the pork loin, making it leaner and more uniform.

Same great pork—two totally different cuts! 🐷🔥

09/03/2026

🥓 Cottage Bacon coming out of the smokehouse!

We’re bringing it up to temperature just enough to get that beautiful color and smoke flavor—but remember, it’s still essentially raw pork. It still needs to be cooked before you eat it!

Boston butt → smokehouse → cottage bacon. 🔥🥓

09/01/2026

🥩 What’s really happening in the tumbler?

Boned-out pork loins and Boston butts go into the refrigerated tumbler, where they’re gently massaged and worked to help the cure and seasoning pe*****te the meat.

It’s not just spinning around in there—it’s getting that pork smokehouse ready! 🔥🐖

08/27/2026

It’s all in the casing! 🔥

The Meat Dude is at Six and One Meats, pulling country-style sausage straight out of the smokehouse and taking a look at the casings.

Some are prepped just right. Some… not so much. 😂 We talk about what you’re looking for before the sausage even hits the smokehouse to help get that clean, uniform look you want when it ends up in a retail package.

Because making good sausage is one thing — making it look good enough to sell is another!

08/25/2026

🌭🔥 The Meat Dude is on location at 6 in 1 Meats.
We’re pulling hot dogs and country sausage straight out of the smokehouse and talking about different types of casings and what they do for the finished product.

And let’s be honest… you eat with your eyes first! 👀

From the casing to the color to that fresh-smoked look, there’s more to making a great sausage than just what’s inside.

Check it out! 🥩🔥

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1710 Ash Avenue
New Salem, ND
58563

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+17012309565

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