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 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 28# of brisket points for a neighbors 4th of July party.
I injected and soaked them for 2 days with the PA’s black bull marinade and the came out fabulous!!!
Patted the briskets dry and added a dry rub and brought up to room temp. Smoked at 140* for 2 hours then increased to 190* for 6 hours then pulled and wrapped in foil and increased temp to 225 and pulled at 190* IT and put in half pans to cool overnight. Sliced up the next morning and covered with the cooking juice and foil. (The pieces were a little tough but I knew I was going to reheat for the party the next day.)
I put the covered trays in the electric smoker at 225* for an additional 5 hours to get ready for the party and enjoy the grandkids… checked the temp when pulling out to serve and the IT was 200*. It was super tender but held together. Many rave reviews from the party!!!

I made some chili dogs with pepper jack cheese, Jalapeño with ghost pepper cheese sticks, and Willies with pepper jack cheese sticks.
Everything came out Great! Here is the process I used for all of them except I did use a food processor on the hot dog meat.

Jalapeño sticks with ghost pepper cheese
Seasoning from Waltons
Came out excellent!

3 1/2# venison
2 1/2# pork shoulder
1/2# beef fat
1/2 # high temp ghost pepper cheese
1 1/4 cup water
Cure
Waltons jalapeño snack stick seasoning
Carrot fiber for binder

-Grind the meat thru 3/8” plate once then thru 1/8 inch plate twice.
-Add seasoning,cure, water and mix in kitchen aid in batches until very sticky. Then add cheese and carrot fiber and mix well

• stuff into 19mm smoked collagen casings
  Put in fridge overnight
• pull meat out and let get to room temp on racks while smoker warms
  -set smoker to 120* with no smoke and dampers open and put meat in for one hour.
• raise temp to 140* and add smoke.
  And smoke for 2 hours
• raise to 145* for 1 hour
  -get a pot of water on stove to 170* and add snack sticks from smoker and put probe in one and cook until 160* IT is reached.
• put in ice water bath to cool.
  -put on towel and dry then put on racks and let dry for an hour or so
• vacuum pack and put in fridge overnight then put in freezer.
  

I always add Montreal steak seasoning (1t for pint and 1T for a qt) and a clove of fresh minced garlic when I can mine.

chippewa with the price of bacon going thru the roof I will be doing more of this.

RON PARRISH that looks really good. I am looking forward to bow season! Which is fast approaching

cdavis that is awesome . Congratulations to the young man and the proud papa!!!

processhead I use the same 50% venison 40% pork and 10% beef fat with both my beef sticks and summer sausage.

OleSmokey that looks mighty fine!!! Should fry up nicely

Larry Tumblin that would be a dream setup for me.

tabmitch I would not hesitate to do it personally.

calldoctoday that is some fine looking jerky!! Can’t wait for bow season to come in to make my own.

Russell Rogers both of those sound and looks great!!

Jonathon OMG that was hilarious!!!

calldoctoday congratulations on the win and a great hunt!!!

Dave in AZ sounds like you have it down to a science.