Best posts made by dawg

Made a 25lb batch of restructured bold beef jerky.

Great deal! Took my 4wheeler and some hamburger and bacon over to my buddy’s and got him to work on my ATV then cook us some bacon cheeseburgers! He even supplied the beer . Definitely, a good Sunday.

Smoked my Canadian bacon yesterday, chilled overnight and sliced and package this morning.

Pan fried some minute steaks! My little one ate more than me. She chose steak over going out to eat tonight… I guess she is my kid!!

It was another hog butchering weekend. Did 5. That’s 15 down and 10 to go yet. I did miss last week end due to illness but I wasn’t needed. Start at about 0830 and done and cleaned up by 1400.

Picture of 3 of them hanging and swore I was going to take more pictures but once my hands are dirty, I don’t get my phone out very much.

Biscuits and gravy this morning for breakfast. Fried taters and kielbasa sausage for supper àt the fire station, but we had to reheat it in the microwave because we got a house fire as we set down for supper.

Made some Hot Italian sausage with cheddar cheese in it. It’s one of the sausage flavors I made last week.

Walton’s is everything but the meat, BUT tonight they brought the meat and it is Awesome . I’ll post a picture of Jon hard at work when I Figure out how to do it from my phone. Thank you Walton’s for being a community partner.

My daughter did get her steak tonight with homemade steak fries. It wasn’t the best visually but she loved it and cleaned it all up.

OleSmokey
That’s what I was thinking. Sounds good. I like it. We can call it SH%T for short.

If we tie wheat (crop) heads together and bag them to get them to pollinate together, they want to call it genetically modified, but they grow proteins in a petri dish it’s called meat? What a joke.

https://photos.app.goo.gl/RZN5rwvfCXS5fFg76

Here is a link to Jon and the Walton crew working hard at Zoobilee. I’m not tech savvy enough to get the picture from my android phone to the chat.

Just finished 50 lbs of sausage. Dillons (Kroger) had pork butts on sale for $1.29/lb. The guys at the fire station like my garlic sausage. Merry Christmas to them.

mrobisr
We clean our old tenderizer right after we are done. We use a heated pressure washer outside to make sure we get all the chunks out of the blades and then sanitize it. Also, be careful taking apart and putting together. Those things can cut up your hands in short order.

AaronSilves
Yep. I just made some a couple weeks ago.

Deepwoodsbutcher
I side with Team BLUE, I don’t know how to add the tags next to my name though, but in the end it’s your decision. Pick one (hopefully the right one) and enjoy the trash talking! It is all fun. Team blue cleaned up in the last live stream.

I picked up a couple of pork loins on sale yesterday. I’m going to cut them down a little and cure them for Canadian bacon.

samgregg
Welcome to the community. If you have questions just ask. Also, a lot of older threads will have answers too.

RafterW
Maybe the Beef slogan needs changed to MEAT. IT’S WHAT’S FOR DINNER! People are going to opt for regular meat products over petri dish meat also.

ND Mike
I agree the 10 inch one is nice and has its perks. But if I have a lot of slicing to do (like a whole bacon), I like to go to my friend’s and use his big commercial sized Hobart that he picked up from an auction when a local deli went out of business. MAN, that thing can slice!