Root beer and maple syrup injected turkey. Smoked about 7 hours. Turned out awesome. Definitely recommend injecting and smoking whole turkey.

Pulled pork B.L.T

Pork butt on the smoker right now. Couple more hours…

Reverse seared Tomahawk ribeye steak, homemade potato salad and warm rolls with honey cinnamon compound butter

Also showing off my new steak knives.

Grilled up some chicken thighs tonight

Tex_77 No worries! Happens a lot. I guess I could have gone with a more obvious name like “ladybutcher” lol. My business name is Deepwoods Farm Butchery, hence my handle. Most people don’t expect too many female butchers, but somehow the trade chose me.

Venison backstrap

Bob Stehlik Thank you. I’m happy with the results!

Grilled up some dinner franks. Topped with hot honey beer mustard

Burgers and sweet potato fries

PapaSop this looks great.

Dave in AZ me too. I’m hopeful that it will be as expected. You can’t beat how easy it is to clean up when you can do a full spray down. I hope to be done with the floor in the next week or so.

Dave in AZ if you have an opinion on the correct amount/ percentage to use, please share it. I was offering my experience as a starting point. I realize this my not be to everyone’s taste, but this is the number (and I did double checked my notes) that my shop owner asked us to use in his recipes. Generally, most recipes call for other seasonings as well. Sometimes this includes jalapeño in powdered form. The flakes are sometimes added to achieve a desired appearance in addition to some flavor. Since using flakes can get expensive, I would generally use flakes for appearance and other forms to enhance the flavor if desired. For example, if making jalapeño brats from a premixed seasoning, the package will already contain the flavor. Recipes are subject to change and this is what makes it fun to expariment with. I speak from a commercial standpoint, so cost is a major factor in my recipes. I realize that without other ingredients being added, this would likely be too small of an amount to add much flavor alone. It’s better to add too little then too much. A starting point is just that, a place to start. I’ll add, if you want to use just flakes, 3oz to 25 pounds might work for you. This should have some kick to it, so again may need adjustments.

Floor drain in today. Prepping the floor for epoxy tomorrow. Making a little progress each day

fallis10 now that I can see your post, how’d it turn out? I’m kind of a purist when it comes to bacon I guess. Regular, black pepper or maybe maple. This sounds so unique, I’ve never tried anything like that.

Welcome. I say try your hand at some fresh brats, whatever flavor jumps out at you. Learning to link natural casings is a lot of fun.

00.6% dried jalapeño flakes is what I used commercially when adding to a meat block, usually for brats. It’s a good starting point and you can adjust to your taste.

Jonathon thank you!

Got the windows in today

processhead I have a coolbot system. It uses a window ac to cool. My walls, floor and ceiling are filled with 6" of insulation. The coolbot easily maintains temps in the low 30s during hot summer weather. It does a great job of allowing me to cool and age a beef. I chose this as an easier diy option over commercial refrigeration and it seems to be cheaper to run/ maintain.