Here is a little Bourbon Cherry Wine smoked Ham with Brussel Sprouts stir fried in the WOC with bacon bits & good olive oil. Then there is a Mediterranean Salad with peppers, olives, garlic, artichokes, maters, & mushrooms drowned in good olive oil & balsamic vinegar & seasoned with Walton’s Greek Seasoning. I would call that deesert for dinner. Injected the cherry juice brine with bourbon & a little red wind into the ham. Smoked the ham with Cherry wood & Wine barrel staves. Then of course, maybe the deesert should be Andy’s French Baguettes with sweet salted good butter.

Decided to do an Apple Bourbon Brined pork loin then smoke it in Apple Wood. Figured those would be some good flavors for this cold weather finally reaching us. Of course I had to add a little spice & garlic to kick it up a notch or two.

Got a hankering for some homemade Calzones. What the stomach asks for, the stomach gets. As much as they do not look very professional, they always taste better than professional. Andrew made the dough as he really likes doing that & I made the Calzones along with the homemade marinara sauce to dip them in.

Here is a little Spatchcock Turkey for that Christmas in July affect.
I could not even spare them mashed taters & homegrown green beans, just bring on that Summer heat & humidity.
But, the Coup De Gras was Andrew’s French Country Boule’
Now don’t that just look purty?

Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast. I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good.

Did not go for the highest quality beef on this one, but we were extremely satisfied with the outcome & quality on this particular pick, especially these days at $3.99 pound for the beef & 2 apx. 4 oz tails for $5.99. You just do not get that very often, even if I could not produce the perfect looking tails. The taste was great though. Reverse Seared with Cherry this time. Margaret was very satisfied & I suppose, that is what counts.

Here are a few little slow smoked Country Style Ribs that are left, after everyone chomped away on them something quick. They were real good with some last years corn on the cob & this really nice Country Boule Andrew made. Got lucky on a few of the ribs & they had a little back rib in them.

Finally bit the bullet after many years of abstaining due to high prices on Skirt & flank steak in the area, relatively & compared to the past, & bought some. The price on it right now, even though ridiculously high, is about the same as other beef cuts right now. Along with some chicken breasts, marinated them with Walton’s Argentinian Marinate. Some very tasty fajitas were produced from it along with some nice peppers from the garden. That was nice for a change.

Worked up a solid 26 pounds of Smoked Beef (shoulder & Top Round, Mainly Brisket Fat) Sausage yesterday using Walton’s Roasted Garlic along with some our homegrown/home dried & smoked & ground Chipotle/Ancho Blend. Smoked early this morning in Pecan/Hickory blend for 1 hour at 140, 1 hour at 150, then about an hour at 160/170°, iced down for about 30 - 45 minutes, dried at lowest setting on dehydrator for about 2 hours. Vacuum Packed (that great sucking sound through a straw) & froze. Gave some away, Margaret is always very proud of this stuff. This Walton’s Roasted Garlic is really good. I made more than I had intended to in one setting as we had more beef fat saved than I thought, so did not even use all of it. Set aside a few dozen breakfast patties to have some for breakfast this morning. I know breakfast is normally too early for garlic, but this stuff is good. You will not find this kind of quality in the grocery store, even though their product looks much prettier.

Well, ere is a we bit of pastrami. It was a wee bit as it ended up being the smallest I had ever ended up with. I cooled it over night, sliced a little bit off, steamed it, & put it on that wee bit of Jewish Rye. Of all the times I was looking for some nice good stuff for Reubens, I could not find it. But, the taste was not wee, it was big & bold. Included with home fermented kraut & homemade Russian dressing. So that is what matters I suppose, taste . So now, I will have to have a wee dram of dew & a bit of Guinness to wash it all down.

nyankez Nice country, nice hunting, & nice helpers, what more can you ask for. Congratulations on a successful hunt & bag.

processhead Whoa. Glad you were able to find the culprit easy enough & the part too. I wonder if I should have been shooting Barettas instead of Ithacas in my younger days, as parts have been hard to come by for some of them.

cdavis Looks like two good sisters to have in the family, all those willing to help & have a good time doing it.

HerbcoFood Are you sure that was not a Clam Bake! Looks good either way.

johnsbrewhouse Omelets are always good & even better when resourced as such. That looks great!

PapaSop It must be a Bloody Mary Sunday Morning!

cdavis Congratulations to Cooper & all the young men on the team. It looks like they had a lot of fun & brought home a little treasure too.

cdavis I see lots of good delicious healthy eating in your future! Great job & great group of helpers.

processhead I try to do the same & also do a Star San Spray on it, jut for storage as cannot be too much sanitization hardly & then spray with food grade silicone oil on all moving parts & metal finishes & check food grade silicone grease lubrication on all applicable parts for storage. It just makes starting up so much easier for the next run & cleaning up so much easier for the current run.

Dave in AZ I need to look into that one.