What did everyone cook today?

[Fractured Fitness]

Smoked some venison summer sausage today. 55 pounds total. 3 smoke rounds with cherry dust. I used 1 1/2 x 12” mahogany casings. They hold 1/2 pound each. Tons summer sausage seasoning with extra mustard seeds and cheddar high temp cheese. Pulled from the smoker when internal temperature hits 130°. Then they went straight into a sous vide bath set at 177° until the internal temperature hits 160°. Then I remove them from the sous vide and put them into a 50-50 ice water bath until the temperature drops down to 100° internal. Then I let them sit on the counter for one hour.
In the attached photo, you can see I use the process Jonathon uses to get upwards of 50% humidity into the smokehouse. (PK100) I use a large blue shamee that I cut to drop through the grate down into the large stainless steel water tub.

[dawg]

Fractured Fitness
Great looking stuff. 3 rounds of smoking and that much meat is a haul. Enjoy the fruit of your labor. Looks excellent.

[HerbcoFood]

Grilled chicken tortilla soup with homemade broth and chickpeas. Get some!

[bocephus]

Creamed turkey on toast tonight. The leftover meals continue.

[Bob Stehlik]

HerbcoFood That looks awesome. Perfect winter type soup.

[Dave in AZ]

Fractured Fitness these look good, the shotgun shell things. Read it to my son, he agrees we should try them, thx.

[Dave in AZ]

Grimpuppy great looking prime rib!

[Dave in AZ]

Fractured Fitness wow that is a dang treasure trove of summer sausage! Your process sounds great, especially the cherry smoke!

[Dave in AZ]

HerbcoFood what a wonderful looking soup and platter! I love all the fixins!

[Dave in AZ]

I wasn’t sure if I should post, but I see a lot of others have… I got covid, 1st time, on 17 Nov. Probably at deer camp. Very light symptoms, just a light cough and lack of smell.

Then my son got it on 24th. He had a bit of fever and cough. But neither of us as bad as a normal cold even.
So we’ve been kinda staying apart for the holiday. And also it has impacted my cooking a bit.
Hope everyone else gets healthy, and that if you DO get covid in this current round, that it is the light symptom version like I had.
Sorry if I missed replying to folks this last 8 days, lot of sleep etc.

[gus4416]

HerbcoFood your soup and the sides look amazing that will knock any bug you get out of you

[gus4416]

Fractured Fitness that is a lot of summer sausage I hope you share with family and friends looks great

[bocephus]

Grimpuppy that looks amazing. A chamber vac is definitely on my list but it is down a ways.

[John Belvedere]

So many great looking dishes! I’m always amazed by the different techniques and recipes that everyone posts. Just a quick Turkey pic from Thanksgiving. Keep on Cookin!

[GWG8541]

Bob Stehlik sorry to hear you have such a sharing wife like I do. The Paxlovid seemed to help. It definitely leaves a nasty aftertaste. Im trying not to share this RSV stuff with the family. The problem with RSV is it lingers quite awhile. There are a lot of various respiratory things going around right now, so good luck navigating the rest. I hope you both get well soon.

[GWG8541]

bocephus its nice we all have loving wife’s who share with us so much.

[bleathery]

Just finished up a 12hr cold smoke on 2 belly halves. Frig smells great!

[gus4416]

bleathery that is some good looking bacon hope it taste great

[bocephus]

bleathery nice looking bacon.

[glen]

bleathery That looks great! I bet it does smell good