What's your next Meat Project?

[HerbcoFood]

Lance Glad I really don’t need one for awhile.

[Dr_Pain]

Although I can’t make salami at the moment I can do some pepperoni. I do have a sharp cheddar and some Parmesan aging in the meat locker

[HerbcoFood]

If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.

[kyle]

HerbcoFood nice neighbor. I cant wait to see pictures of what you do with it

[HerbcoFood]

kyle Yeah, it was just a small portion of about the 40lbs of filets he had.

[YooperDog]

HerbcoFood that will make a few fish fry’s

[wdaly]

HerbcoFood Keep that neighbor happy. Sounds like he’s a good one.

[mrobisr]

HerbcoFood WOW, I haven’t had speckled trout in years, your neighbor is the best ever!

[cdavis]

HerbcoFood wow that must mean you’re a pretty good neighbor also. Congrats

[zbigjeff]

Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.

[Gmoran]

Got my grinding done today so I can make some chili dogs with jalapeño and cheddar on Friday. Can’t wait.

[bleathery]

zbigjeff They look great, good luck waiting until Friday!

[craigrice]

it will take a lot of hotdogs to use up all that burger with chili lol

[mrobisr]

zbigjeff Please let me know if you like the ground up version better I’m going live Saturday with the boiled garlic one way or the other.

[zbigjeff]

bleathery I will. The living space is definitely garlic heaven.

[processhead]

In addition to the W beef sticks, last weekend the crew and I made 25 lbs of kielbasa and 25 lbs of blue ribbon brats, some with cheddar, pepper jack cheese and plain brats.
Too much to smoke here, so we split the smoking up three ways.

Good to have the son’s and son in laws getting in on the fun.

[GWG8541]

zbigjeff nice, let us know what you think after the smoke and when you cook one.

[glen]

processhead Good looking crew!

[processhead]

GWG8541 said in What's your next Meat Project?:

zbigjeff nice, let us know what you think after the smoke and when you cook one.

Everyone thought the kielbasa had a great flavor. We made it from 50/25/25 venison, pork butt, pork fat. We used the Excalibur kielbasa seasoning.
The hog casings were a little tough. I think maybe they are showing their age. But overall a very good sausage.

[Bob Stehlik]

processhead Great assortment of sausages. Great crew you have there. I assume you pay them in sausage & beer.