I'm a heavy equipment operator, I love to hunt, work on cars (currently working on a 36 Chevy truck), and of course make sausage. My friends say I have the same attitude as Eeyore…Oh Bother!
made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
Saw this snow owl at work this morning. Thought those of you who dont get snow might enjoy it
smoked 20# of polish this morning. Started with Excalibur polish mix, added 1T of garlic powder, 1/2t black pepper, and 1 1/2 cups soy protein. smoked 4 hours over a oak fire. Made them long to cut up into chunks for our shrimp boil in a couple weeks
So my aunt took a bunch of pictures for us at the party, all of the pics were of the people at the party, none of the food. out of about 120 pounds of meat, this is all that’s left. Again thanks to all of you for the input, advice, and good lucks. When I got compliments on the meat, I gave all of you guys credit for the help. I have a feeling our number in the meatgistics community is going to grow. On behalf of my wife and son, thank you
I also received a nice gift from Walton’s. I would like to thank them and also thank all of the members of this great community for making this a fun and educational place.
made some sauerkraut hot dish for lunch today with my homemade kraut and taters from the garden we dug in the fall
Made pigs in a blanket tonight. Some call them cabbage rolls, but growing up, my family called them pigs
Nothing fancy. Homemade kraut with kielbasa heated in a pan. Going over mashed taters when the wife gets home with the taters, guess I should have checked to see if we had some
Venison steak simmered in au jus, thickened to gravy and put over noodles
You guys hear me talk about my Dad a lot on here. Well this was him, and 2 years ago today, we lost him to cancer. He was known as Food Man because he loved to cook and feed people. He would buy and cook food and bring to our town hall and feed all the older folks in the area, usually around 80 people. In the winter, he would make huge kettles of soup and bring it around to the older folks. He is where I got my love for food and all things food related, and more important, how to be a good person. Today when you cook your awesome meals like I know you all do, make a little extra and give a meal to an elderly person in your area who would probably really appreciate it . Thanks for your time
kyle
PapaSop at least our Wi weather is good for something. 0530 this morning it was 34 degrees. I’m tired of rain and cold
samspade I hope I didn’t say something wrong, I see you downvoted my post. One positive of that tho is I looked at my profile page and saw I down voted someone with my fat fingers and didnt mean too. (Sorry ND Mike )
Dave in AZ when I made them I used the recipe that mrobisr posted. I did use venison and pork in mine. I think I let mine go 5 days in the fridge (i would have to look back at the kabanosy thread to be sure). I was very happy with the taste as was everyone else that tried them. The taste does get better as they dry. Good job
JustinT Welcome to the community and also to team blue. H summer sausage and blue ribbon brats. You can make about any flavor you want starting with those 2 mixes
tarp pretty hard to beat canned beans out of the garden. I usually do 50-60 pints in the fall and we eat them all winter long
Grimpuppy if you need help eating all that I can give you my address. Nice work