Just hamming it up with my Meat P0rn

Smoked chicken with homemade cheesy cornbread. Had a mixed vegetables to go with it.

Made my version of Texas hot links with pork and beef. Smoke them up, just pulled them from the smoker and waiting for them to cool so that I can get them in the vacuum bags.

My eye of the round roast inject with a mix of Pa’s Black Bull and imitation bacon seasoning, then vacuum sealed and marinated for a couple of hours. Sous vided it to 125 degrees and then sprinkled on some Grill In Grill Out seasoning and seared it on the CharBroil to 135 degrees.

Pulled my bacon from the smoker, now cooling a bit before hitting the fridge. The belly on the left is Maple Bacon and the one on the right is Pastrami Bacon. Both were brined for 12 days and smoked cold for seven hours and hot for two hours to get my temps. Will post the sliced pictures after they cool overnight.

Somedays you just have to do something besides meat or dinner. I had a couple of over ripe banana’s sitting on the counter plus some in the freezer that were begging to be taken care of. Decided to make banana bread in two varieties, one standard with walnuts from my tree and a tropical version with macadamia nuts, coconut, pineapple and candied orange pieces. Sampled the original version for quality control purposes since it was mom’s recipe. I sure she is looking down and pleased with the results as I am.

Just got done with my entries for our Guide Dogs of America/Tender Loving Canines virtual BBQ competition. Put my ribs on last night at 10 pm and presented them at 2 pm. The chicken went on at 7 am and was presented the same time as the ribs. We’ll see how I do this year. The ribs were fantastic, used Uncle Henry’s Maple Bacon rub and then glazed them in maple syrup at the end. The chicken was done with a Hawaiian rub.

Thanks Austin and Jon for the fine knife that showed up on my porch this morning. I will be proud to use it everytime I cook and process meat! I will have to keep it away from my family, since most don’t know how to keep a knife properly, they can continue to use the old ones.

Processed my chicken sausage today, just small batches to see how they turn out, 3 lbs. apiece. Going to test the results tonight for dinner, the trays are hitting the freezer to firm for vacuum sealing.

Cooking with gas tonight, boneless porkchops on the BBQ seasoned with John Henry’s East Texas Sugar Maple rub.

kyle me too!

sumuenale I would ask you to cite your source on that fact because it sounds like a post that is trying to link to someone’s site for powered milk sales. The only place I ever had powered re-constituted whole milk was in Alaska and that was in the late 1960’s where fresh milk had to be flown in. Not the case anymore.

wvotrfan My wife says I act like a child sometimes, I just say thanks! I take that as a complement anymore. I hate to say I have one grandson that can buy me alcohol and another getting close and I have not hit my magic S/S age.

Jonathon Better keep a sharp eye on it, the dog looks mighty hungry!

calldoctoday I would fly directly to Vancouver and catch the ferry there. Several airlines fly one stop to Vancouver, it a whole lot easier than flying into Sea-Tac and then waiting for the ferry to Victoria. Might be cheaper too, haven’t been to BC since “86” and the Worlds Fair.

Deepwoodsbutcher https://www.brenmarco.com/product-category/labels/meat-labels/ https://www.shop.scalelabels.com/BEEF-DayGlo-Labels_c22.htm
https://www.dougcareequipment.com/Small-Meat-Labels-Mix-and-Match-10-Rolls-191-Designs-Available_p_2310.html

Here’s a couple of places to check

salmonmaster You were busy today. You said you had wind and a bit of rain this morning. The coast must have gotten the wet stuff, we had sun on and off, was cool but no rain. Sausage looks great. Got to get my butt in gear and process the meat I have in the freezer.

Bob Stehlik Looks good Bob, did some cheese a couple of weeks ago with apple wood about 5 lbs. and did a lb. of cream cheese. Just had some of the sharp cheddar yesterday, it is a lot better with the apple pellets than the alder.

Denny O If it can ferment, it will give me a problem. The carbs turn to sugars which ferment in my small intestine instead of the stomach. I take meds daily for it and never know when things are going to act up. Smaller amounts work well.

cdavis So do we, I just can’t eat a whole lot of it since the flour in the biscuits and the gravy have a habit of creating stomach problems. I just have to eat it for more days in less quantity.