As we enter the Long Weekend of Labor Day, we, as Americans are celebrating nearly 150 years of The American Workers. We have built the strongest workforce of our globe, and we have much to be proud of.

Now, while I’m tempted to celebrate the end of the Hot Days of Summer, (especially here in Texas) It is the drive of American workers that has made our country GREAT.

A special thanks to all of our military that made this possible. A tribute to our Law Enforcement that protects us. There is a reason that the world did see America as the Land of Opportunity. May this continue as long as the great people of America value just how special this is.

God Bless America!

Well, today was Boudin day. Made 30 pounds of regular Boudin, and 25 pounds of spicy today.

Used Dr_Pain 's recipe for the Boudin, and added serrano peppers for the spicy.

Both came out GREAT
Thanks, Dr_Pain

This is becoming populated with some great recipes. Maybe if we get enough we could put out a Meatgistics cookbook. Like one of those plastic binders books that many groups and churches have. Profits could even go to some charity.

I bet the gals and guys would post for a worthy effort. There are so many great cooks in Meatgistics.

And, it would be one way we could preserve many family recipes for the future - we don’t want them loss for ever.

So guys, what do you think???

Okay, I’m about the most do it yourself guy that you can get. I sent in my knifes to Jonathon to sharpen. I have no words to describe this. I didn’t send a hobby, I sent my livelihood. Several of the knifes I paid $300. for.

Each one was better than factory sharpening. It is such a joy to cut with a properly sharpened knife. I was able to slice chicken breast so thin that I could see through it.

Treat yourself. Treat your wife or husband, your mother or father, or just anyone who you care for that uses knifes. Mother’s Day and Father’s Day is coming up. I did a fair amount of prep work today, and sharp knifes cut my prep time by about a good 2/3rds.

Jonathon , You did a great job and I thank you for taking good care of my knifes.

Per a request, Here’s my recipe for about the last 45 years.

60 lbs ground pork, Butt
2 cups Sambuca
1 cup anise seed, ground
1 cup fennel seed, ground
1 cup granulated garlic
1 1/2 cups Kosher salt
1/8 tsp Sodium Nitrite, I dissolve in the water for better mixing
1/2 cup ground black pepper
6 cups ice water
1/4 cup oregano
1 Tbs allspice
1 Cup ground coriander
For sweet (mild) sausage: I do grind the seeds and add everything to water prior to mixing with the meat.

For Hot/Spicy Italian sausage, I add about 1/4 cup of crushed red pepper flakes and about 1/4 cup of Smoked Pimenton Picante Hot Paprika by El Angel. It seems to be a consistent heat level.

Not sure if the Nitrite is really necessary, but in much earlier days, small Italian markets went to the safe side.

Well guys, another years has past. For many, it’s good reddens 2021. For others, hopeful for 2022. Regardless, let’s cherish the good we are blessed with.

Happy New Years Walton’s Community. May this year bring us health, happiness, and good fortune to all. God Bless America and every member of this group.

Did a bit of New Orleans last night. Muffuletta.

I see that there are a few people asking about Dr_Pain.

He has had surgery and the great news is that there is no cancer.

He is having difficulty post operation and at this time, prayers are welcomed. He did go home but had to go back in the hospital because of complications.

The last operation required the installation of a ileostomy bag.

Please join me in praying for him, his family, and medical team for him to recover from this and comfort him and his family during this most difficult time. I will be most honored to pass on messages to him.

I so look forward to his post in the future.

Merry Christmas to all. May we all receive in our hearts the greatest gift given to mankind.

“Praise the Lord, all nations! Extol him, all peoples! For great is his steadfast love toward us, and the faithfulness of the Lord endures forever. Praise the Lord!” – Psalm 117

May you have the gladness of Christmas which is hope;
The spirit of Christmas which is peace;
The heart of Christmas which is love.

Have a safe, peaceful, and enjoyable day with friends and family,
Chef

Happy Thanksgiving Meatgistics community. I have much to be thankful for this year. The list is too long and I have much cooking to do, but one of the things I am thankful for is this Meatgistics community, the members, information, Jonathon and Austin. I have learned much and enjoyed the exchanges of the community. Stay safe and enjoy today.

bocephus I have found that many people who do not like grits had some that either was not the right type or cooked incorrectly.

I had people drive a good ways for the grits I made for Sunday Brunch.

I only use Quaker Old Fashion Grits. 1 Part grits to 5 parts water, salt to taste and about 2 tablespoons butter per 1/4 cup of uncooked grits. Bring to a boil and then let simmer for about 25 minutes, stirring to keep it from clumping.

Kroger’s on line, and Walmart’s in southern stores carry it. Kroger’s on line will ship for free with a $35.00 order, it’s only about $2.00 each so I just order it when I need it along with some items that are hard to fine.

pepperettes I make a lot of Italian sausage and I do not think that citric acid would make for a good flavor profile. I suggest sticking with a dry red wine or a small amount of red wine vinegar if you are looking for a more acidic taste.

Hi Guys. Starting a sourdough from scratch can be hit or miss and can vary all over the place in terms of flavor. I maintain 2 starters that I use for different types of breads and a few recipes that I combine both.

I believe that the best way to begin a sourdough starter is to get either a live starter from someone, or a dried starter. A dry starter will take about 7 to 10 days to be ready to bake. It is very easy to develop a starter from a dry state. Starters have even been revived from ancient pyramids.

I would be happy to send a dry starter along with instructions to begin a live culture to anyone who would like. Just send me your address.

I usually bake about 2 - 3 times a week. Can have a dry culture ready to mail in about 3 days. I make about 20 types of sourdough breads and buns along with pancakes and waffles. It is good to have several recipes, both for the starter as well as for the spent starter. You will always have more than enough.

Anyone that has a specific recipe they are interested in, just say so. I may have one that will work and would be happy to post.

Dr_Pain that goes for not only early detection, but to place faith in Him where all things are possible.

Well guys, another years has past. For many, it’s good reddens 2021. For others, hopeful for 2022. Regardless, let’s cherish the good we are blessed with.

Happy New Years Walton’s Community. May this year bring us health, happiness, and good fortune to all. God Bless America and every member of this group.

Merry Christmas to all. May we all receive in our hearts the greatest gift given to mankind.

“Praise the Lord, all nations! Extol him, all peoples! For great is his steadfast love toward us, and the faithfulness of the Lord endures forever. Praise the Lord!” – Psalm 117

May you have the gladness of Christmas which is hope;
The spirit of Christmas which is peace;
The heart of Christmas which is love.

Have a safe, peaceful, and enjoyable day with friends and family,
Chef

GWG8541 Great verse.

Ridley Acres He’s recovering, but needs a lot of rest and down time. He has been through a lot ad looking at a year or so for a total recovery.

zbigjeff When I posted that I had it available for this Saturday, It all got sold. Guess I need to make a larger batch.

I am serious that Dr_Pain 's recipe is the best boudin I have ever had. In fact, I don’t like most boudin, but this recipe is perfect.

Guess I’m going to owe Dr_Pain royalties . LOL

Jonathon Do your suppliers have a smoked dyed casing available? Just need it in the 32 - 35 range. Having problems finding it. Thanks