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.

Tex_77 Man those look good. We just smoked some of our Chicken Apple Sausage. It was good too, but probably not as good as yours, maybe healthier.

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?

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.

Finally, a chance to settle down & post the latest gastronomia. Smoked & Finish sizzle Rib Roast, Smoked asparagus, Smoked taters with roasted garlics , onions, & peppers, Smoked honey glazed carrots with Christmas peppers, Smoked green beans with mushrooms & Poblano Peppers, Smoked mushrooms then turned into gravy with beef drippings, & the most wonderful French bread.

Just a little stuffed & smoke Pork Loin wrapped in bacon with Hopin Johnnies, Corn Bread, & Collards with Kale, & Baby Back Ribs.
The Ribs were fantastic, especially for Dry Baby Backs, the loin was very tender, juicy, & tasty, but I am not all that satisfied with the stuffing this time. Filleted the loin out, seasoned it, & stuffed with a cheese, sausage, dehydrated red & green pepper (no fresh left now), & dehydrated mushroom mix. It was not bad, btu I think I will go back to regular stuffing or sausage stuffing. The Hopin Johnnies were the highlight, but all was good.

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.

wdaly I really appreciate that & always wish I could do more. However, you did all the work, got it set up, & made it happen. So, get ready to make some more!

kyle I have used a cheaper welding blanket from Harbor Freight & the results were ok. It has been a few years though now.

We have not yet broken down to experience the full blown fermented sausage method, as much as we want to & will. We do use the STX brand dehydrator that we have to do the final dry using the Walton’s Summer Sausage & Pepperoni units along with the ECA accelerant & it works very well. we have been able to get the PH down just right, according to our PH meter, but do not yet have a Wa meter to check the water activity, once we do a real ferment & smoke/dry. The results have been very good, but I cannot say without a doubt that they are shelf stable, so we are refrigerating. I can say that a few folks that we have given them too left them out, even though we warned them not to, & they said they had not issues & the taste was great.

twilliams I bet it was all worth a lot more than that.

wdaly That is some of the finest & juiciest I have seen. I am really glad it all worked out for you in the end & especially so nice. That was a rewarding breakfast to say the least for a job well done.

GWG8541 That looks very nice, have one for us. We are working on a Doppel Bock & then have a Porter in the works.

lkrfletcher Very nice.

RON PARRISH Wow, I think you culled the pack. It looks like you may even have a few in there that are nice enough to make pelts with as a few are. What caliber are you using to go after those? We used to have a lot around here & Margaret wanted me to get some nice ones & make her a pelt or two, but never got around to it & they started thinning out, but not before the ton of rabbits we used to see every day. Of course Bobcats got a few too or more. I wanted to get a 22-250 with a match barrel & focus on them, but never got around to it.

chippewa We think it is really good too & like the flavor. The heat is not so much though as we originally thought from the name & not even as much as some others that really do not mention any heat other than bold, but very good.

zbigjeff Thank you, I really appreciate that, you have no idea. Well, you apparently do.