Made a 10# batch of Philly brats and they came out awesome! I sautéed 3 medium green peppers and 1 large purple onion (diced to about the size of hi-temp cheese) in butter and placed on sheet tray and put in the freezer. I used a veggie chopper for this and it is a time saver. 1/2# high temp cheddar and 1/2# of diced mozzarella that I put in the freezer also. Added 2 cups ice cold water to the seasoning and added to the chopped pork the ground thru a medium plate and added the rest of the ingredients and stuffed into 32mm hog casings.
I made a couple burgers from the stuffer leftovers a day later and they were amazing!!

Another 6# batch of buckboard bacon came out excellent !!

chippewa said in What are you hunting/fishing?:

Got a nice 8 pt on opening day in Ohio’s gun week.
Meat sticks wil be made in the next month.

Well this is my first attempt at doing a European mount myself. I don’t think it came out bad.

Got a nice 8 pt on opening day in Ohio’s gun week.
Meat sticks wil be made in the next month.

Made a shrimp and smoked garlic sausage gumbo!!
Long slow dark roux makes all the difference in the flavor.

Ma

I made another batch of peppered buckboard bacon.

Roughly 12 #
I used the top halves of 2 Boston butts with the fat caps. Also smoked the bones for bean soup.
Brined for 7 days with a tenderquick ,maple sugar and brown sugar blend
Cold smoked at 125* for around 5 hours
Let sit a couple days then mostly froze and sliced.
Came out great!!!

I made 9 # of sweet chipotle venison jerky and ended up with 5 1/2# of finished product.
I used 9# of 1/4” thick sliced against the grain venison

I made 19# of buckboard bacon over the weekend. Came out very good!



I boned out And saved the top 1/2’s of 4 nice pork butts and cured using Morton’s tender quick, brown sugar and maple sugar In fridge for 8 days. Flipping every 2 days

• Rinsed and soaked for 1/2 hour And patted dry
• put a generous coating of butcher grind black pepper and put on racks overnight in fridge to dry
  -Pulled out to get to room temp in the morning while prepping smoker
• 1 hr no smoke at 130*
• added apple smoke for 8 hours all at the same 130*
  -pulled and let cool and put in bags in fridge for 2 days mellow
• put in freezer for 3-4 hours then sliced and vacuum packed

Made( 10 )1/2 pint jars of fermented chipotle taco sauce. The main part of it has been fermenting for 3 months.
Fermenting ingredients:
1/4# red Serrano peppers
1 1/4# mixture of red and green Jalapeños
6 cloves garlic
1/4 cup brown sugar
1/4 cup granulated sugar
2 tsp salt

After fermenting ingredients:
3/4 bunch of cilantro (stems and all)
1/2 C distilled white vinegar
28oz can crushed tomatoes
1/2 of a 7oz can of chipotle peppers in adobo sauce

• stem , semi de-seed and rough chop peppers
  And put in a food processor and pulse to get the size of high temp cheese and add all of the fermenting ingredients and pulse to mix together.
  -Put this mixture into a sterilized quart mason jar and cover with a piece of Saran Wrap and a rubber band (not too tight) to let it exhaust gasses.
• put in a dark space and let it sit a month or longer stirring occasionally ( once a week?).

After fermenting I put all of the remaining ingediends in my vitamix blender and purée until smooth and all seeds are gone. Heat mixture to a boil and simmer around 10 minutes.

• then water bath can 1/2 pints or pints for 10 minutes

Jamieson22 I started 130* no smoke for 30 minutes added 1/2 tube of smoke and raised temp to 140* and rotated tray’s every 1 1/2 hours and raised temp to 180* after 2 hours. The just kept rotating and checking pieces for being done. Took around 5-6 hours.

Denny O I would definitely up the % of the mix and I would think that adding some canned chipotle in adobo sauce blended with water would be a nice addition of a lot of flavor.

Denny O I used my electric smoker for these. The first batch with 2 hours of light smoke and around 3 hours just heat. The 2nd batch was just around 5 hours straight heat and no smoke. And I liked the light smoke better. But they both were very good.

Deepwoodsbutcher as I said earlier I had to tweak it to my taste but I think is is a winner. I made it with pork loin last year and went straight with the directions and it was kinda bland to me.

calldoctoday I really like the sweet heat!! I had to up the % of mix quite a bit and put in my homemade smoked chipotle powder for a little more flavor and added extra brown sugar and water to try and get a moisture jerky. I think It helped quite a bit

glen thank you. It is very good!!

bocephus thank you!!

gus4416 thanks!

lkrfletcher eyes are a blast thru the ice. Great job on the catch!!

RON PARRISH wow that is a lot of yotes for one weekend!! That dark one looks cool. Are they getting that one mounted?