Departing Contestant Soni had to make some beans and weiners had some smokies left from the grandkids

Tex_77 Jonathon Jon starts his day with a Richard Simmons “Sweatin’ to the oldies” ,chia tea with coconut milk and stevia,and a croissant with “trendy butter”

you are not safe anywhere

ND Mike When we butcher we make Scrapple or Pannas. we cook entire beef and pork heads, livers, hearts, meaty bones in a slow boil all day. sieve out the meat and stuff it in casings. the juice at the bottom we add corn meal to. that is what we call pannas or scrapple. the Germans would do basically the same thing and add oatmeal instead of cornmeal and they called it “Pruetals?” we never used any muscle meat, that was for traditional sausage. you would put the mixture in loaf pans, let it set. when you were ready to eat; cut a slice, flour and fry…heavenly

your "Walton’s " carpal tunnel brace is in the mail

cdavis obviously Democrat Eagles looking for a hand-out

Jonathon be afraid, be very afraid

I had a customer restore the stuffer his grandfather and his dad used in the old butcher shop

If it is the BBQ rub I am thinking of (and like a lot) be careful, sugar is the first ingredient, may need to add salt

Tex_77 my lovely wife makes a guacamole /bacon deviled egg that is amazing. probably a handful of recipes in the cookbook of the gods of the internet. Easter is normally a huge three meal day. This year we are keeping it simple, not even doing hot cross buns. driving in to town Saturday to help out a local restaurant and pick-up some “heat and eat” for Sunday.
It’s going to be rainy (it is suppose to be sunny on Easter) I will probably head out to the “hideout” for a cigar and a couple of good beers. Happy Easter to all my Blue and Orange hat wearing amigos!

If they made it…don’t they have the recipe. this is mine

• Pineapple Brats
  get a bag of swiss style brat seasoning
  one cup brown sugar

10 can pineapple (6lb 12 oz)

25 lb pork
2 tbls Cinnamon

https://meatgistics.waltons.com/topic/320/the-importance-of-protein-extraction-in-snack-sticks
https://www.facebook.com/watch/?v=3528913933838808
https://www.youtube.com/watch?v=ef2q_Q8wuhQ

it will help to bind fat and water. it will help casings bind to the protein when thermal processed

Jonathon I haven’t seen them foe awhile. Gary Crane made one out of two pieces oy poly board with a hole between them and with a razor blade that was at the top of the opening you pulled the casing through

non-saltwater…fresh water…novel concept

scottfletcher careful, this is a family f***m…

did the same thing (sorta) smacked a bottle of ketchup and the lid came off and ketchup was all over the guy across from me

it also helps keep the plastic from getting brittle

so many wrong things to say, so many poor decisions that could be made and posted…

processhead probably cold

For your edification I hope you figure it out and it turns out well. But the devil on my other shoulder since I hope it turns out like c**p and you explain to the vegetarian “that is why we eat meat”
Full disclosure, my lovely wife makes amazing vegetarian dishes that we eat often