1st time bragging here but I wanted to thank Walton’s for some excellent sausage seasonings. I made close to 25 lbs. of sausage that were a hit with the family. I smoked some Walton’s Jalapeño summer sausage with Hi Temp hot pepper cheese. While the summer sausage was smoking I made some fresh Holly breakfast sausage, chorizo and Blue Ribbon brats with Hi Temp cheddar sausage.

Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking

Seems I’m staying on an Italian theme. Yesterday was homemade Pappardelle pasta with a mushroom ragu. I know it’s a meat f***m but I wanted to surprise my wife with something completely out of my wheelhouse.

Just a couple of loaves of Sourdough. No yeast just the starter with a 18 hour cold ferment to increase the flavor.

Like I mentioned in another thread I’ve been negligent in posting as we did some major renovations in the old homestead. With all the work finally done I can now get back to business. I made some tender jerky today using Walton’s pepper and garlic jerky seasoning as the base and eye round as the protein. 18% low sodium soy sauce and 18% brown sugar. It was Vac tumbled for 1 hr. and rested under vacuum for 24 hrs. in the fridge. After the rest I released the vacuum then hand tossed the meat. I then vac tumbled again for 1 hr. with another 24 rest in the fridge. This morning while my smoker was coming up to temp I vac tumbled again for 20 min. Total weight of the meat was 5lbs. 5ozs. After all the tumbling and rest the weight of the meat was 7lbs. 8ozs. After smoking and drying the jerky the total weight of the finished product was 3l s. 14ozs. That in my book is a win. The jerky is nice and tender with great flavor. Below are some pics of the process and a during and after shot of the kitchen, one of many rooms remodeled.

Quick cook on the Big Green Egg tonight. Walnut crusted maple butter Sockeye salmon with saffron rice and peas.

Re: What did everyone cook today?Not sausage related but if you put breakfast sausage on them I guess it counts.I’ve been wanting to make these for awhile now and I finally got around to it. I made the dough and left it ferment at room temperature for 18 hrs. After the 18 hrs. the dough was rolled out to around 3/4 in. That small one was made out of the left over scraps. I then used a 3” muffin cutter to make the rounds. After the rounds were cut out they were left to rise for 45 min. They were pan cooked at medium heat in the pan with no fat applied to the pan just some semolina flour to give them that extra crunch. They were cooked for 6 min. on the 1st side until they were golden brown then flipped for another 3-4 min. until the other side was golden brown. Once they finished cooking I checked with a instant read thermometer to check they were done. Fork split and look at all those nooks and crannies. I toasted them and put butter and some fig jam I recently made. Very happy with the result but next time I will cold ferment them for an additional 24 hrs after the initial ferment to get some more sourdough like flavor. Thanks for looking.
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I bought this seasoning when it was 1st released just for Octoberfest. I finally got around to making it and it was worth the wait. I mixed the meat and seasonings with Guinness Stout instead of water and stuffed the farce in Walton’s 30-32mm pretubed casings. The flavor profile is a little hard to describe. The closest thing that comes to mind and it really is not that close would be think of a Blue Ribbon brat with a fermented flavor. My wife and I really enjoyed the flavor. I cooked a few on my Big Green Egg and my wife made some German potato salad along with a couple of pretzel rolls. Thanks for looking

Made a few pounds of one of my favorite brats, Walton’s Hatch Green Chili seasoning. I used Walton’s 30-32mm Pre-tubed hog casings. Love these brats! Thanks for looking

As previously chronicled in 2 of my previous posts
(https://meatgistics.waltons.com/topic/5808/and-now-we-wait-part-1/10?=1671027716188)
(https://meatgistics.waltons.com/topic/5809/and-now-we-wait-part-2/26?=1671027716184 )
the Soppressata and Capicola that were started the end of September are finally dried. I had previously checked the Soppressata at 35 & 40% weight loss but I like my salami a little drier. I took the Soppressata to 45% weight loss and I’m very happy with the results. The Capicola lost 41% of its weight. Both have a really great old world flavor. My only disappointment is the spicy Capicola could be a little hotter. There is a kick to it but I would have preferred a little more heat. There is some case hardening on both the Soppressata and Capicola. This will hopefully be rectified vacuum sealing them and letting them rest in the refrigerator for another 6-8 weeks to equalize. Prior to vacuum sealing them I washed the outside with some red wine for a little extra something.

Awesome jerky

bocephus said in Meatgistics Podcast: Steak Yums:

Tex_77 he probably gets it from NYC, you know those New Yorkers.

Jonathon was not a NYC citizen. He is what we call a person from upstate. Growing up in NYC and living on Long Island for the last 47 yrs. we are from downstate. That being said I would like to know about your people from NYC statement. Now me not being anywhere near a liberal, I will say some if not all of our current elected officials in NY have their head screwed on backwards and up their a**e. Most New Yorkers (not the ones portrayed in our liberal news outlets) are friendly, helpful and generous. Now don’t get me wrong if you come up to me expecting something for nothing then whoa on you. Us New Yorkers have the opportunity to see any major sports we so choose. Two NFL teams, two MLB teams, two NBA teams four NHL teams along with many minor league teams. We have Broadway, concerts, off Broadway along with great nightlife. NYC and its surrounding areas have some if not the best restaurants in the country if not the world. We are a 45 min. away from some of the best ocean beaches, and an hour drive to the mountains. We have the choice of going where there are crowds and noise or to just driving on the beach to a secluded spot or backpacking or walking up a mountain. If growing up in this environment makes us bad people please explain. I will now surrender my soapbox to another. Thank you

calldoctoday said in What did everyone cook today?:

OleSmokey Thank you, I really appreciate that. Well, here you go then, with a Reuben & our last bit of kraut (we are working on another barrel now for this year). It was just a Pastrami Sand Witch & Stout kind of day here. With all this rain, I think it will be a Middle of the Winter Gumbo day tomorrow.

Great looking meal.

Chippewa great looking gumbo.

Tonight’s dinner is the result of freezer diving. I found a vac sealed bag of last years homemade pastrami so that was dinner tonight. Since the pastrami was homemade it needed a companion of fresh baked rye bread. The crumb in the bread was a little tight but still good. I made a trip to a local Jewish deli and picked up a couple of “good” potato knishes. That was some good eats.

Tex_77 That looks good

GEG8541 if that’s healthy eating sign me up.

Dave in AZ said in What did everyone cook today?:

Souvlaki/gryo meat from beef, pork, lamb. With cucumbers, homemade yogurt
Dave, did you make the Souvlaki/gryo loaf? Looks delish I love a good gyro.

Jonathon said in What did everyone cook today?:

Okay, so I bought these “pizza” crusts that are made from chicken. They are zero carbs but really thin. Made two pizzas with them yesterday and today. Not exactly like pizza but still pretty freaking good!

That is just plain crazy. Right out of the gate it’s a chicken parmigiana pizza.

OleSmoky Great looking Boule