No picture, but I made 25lbs 1504xs sausage using 50% wild turkey breast, to 50% pork butt. Fantastic! I especially enjoy feeding it to my mother in law who “hates” any wild game, and swears she can tell if a dish has game in it. I know, I’m wrong, but it’s fun!
What did everyone cook today?
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
Tex_77 yum
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Deepwoodsbutcher did you use lye or baking soda solution?
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RafterW baking soda
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gus4416 Thank you! My brother and I have always liked making them together. He was down for deer camp, so I thought it would be nice after the hunt.
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GWG8541 I hope you get to feeling much better, very soon.
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Smoked Shotgun Shells
venison sausage, sharp cheddar, Colby, and cream cheese. Stuffed inside manicotti shells. wrapped with two slices of maple bacon with a heavy brush down of raspberry chipotle barbecue sauce.Smoked in PK100 for 2 hours at 250° until the internal temp read 165°.
— My faith, family, and friends are the currency in which I measure my wealth. I am a blessed man.✝
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Fractured Fitness Man do those look good!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Fractured Fitness that looks outstanding
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Boiled up turkey carcass yesterday, homemade turkey noodle soup for supper.
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Fractured Fitness those things look delicious if I was there I could eat a dozen
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Fractured Fitness They look incredible!
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
GWG8541 johnsbrewhouse I feel for you guys. Our Thanksgiving dinner consisted of homeade chicken noodle soup & Paxlovid! The wife brought it home about a week ago and 5 days later I tested ++! Hope you all get better soon.
Improvise, Adapt and Overcome! Semper Fi
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Bob Stehlik Currently dealing with the effects from covid, came home from hunting trip and my wife brought it home from work. Feels like having a cold this time around but nothing too bad.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
Bob Stehlik Hope you both get better soon too, never have had covid, just the RSV. Fever broke yesterday and now everything is coming back up out of the chest. Feel pretty good today except still not very hungry and coughing the c**p up is just a joy.
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Made some broth with the turkey leftovers I smoked last Sunday, i simmered it about 5 hours.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
HerbcoFood That stuff is good medicine!
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johnsbrewhouse ready for soup
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
HerbcoFood Wow that looks good.
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Hope everyone gets to feeling better. Luckily I have never had covid but I deal with other issues. I got lazy and didn’t monitor my diabetes like I should over Thanksgiving. That makes me very tired when I do that, so spent most of Thursday and Friday sleeping. Anyway, back strong today and made a Prime Rib. I love my chamber vac for leftovers like this. You get a great vacuum and seal while keeping juices locked in.
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Grimpuppy I could eat that with nothing else just meat it looks perfect
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