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.
Our Turkey season started today in Wi (we drew the last season) and got this bird this morning. 18 pounds, 9" beard.
My son Zac never saw a deer all of our regular rifle season. It would have been his first year not getting a deer. So I loaded up the muzzle loader and he got his buck for the year, it’s his first deer with the smokepole. 45 yard shot to the neck.
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.
Finally had a few spare minutes to cook Sarah a nice meal. Ribeye steak on the charcoal grill with fresh grilled asparagus just picked out of the garden.
I thought I would share something stupid that my mom and I did tonight. She came out to my house to can some pumpkin, I was finishing up some sausage and cleaning. The pressure cooker was not sealing properly, so we let the little pressure out and took the lid off. The water in the bottom of the caner was gone, so without thinking, mom poured some hot tap water in. 7 of the 10 pint jars exploded causing burns on moms neck and I have burns on my face and arm. We had pumpkin and broken glass every where in our kitchen and dinning room. We are thankful we didn’t get hurt more than we did. My mom has canned for 50 years, and myself 25+ years, we know better than to do that, but didn’t have our mind on task, just trying to get too many things done at one time I guess. So I thought I would share this with you all just as a reminder to stay focused when doing some of the stuff we all do, that sometimes can be dangerous.
Night two of camping, did a shrimp/lobster boil for our good friends anniversary. Life is good
johnsbrewhouse that was a good catch John. I thought it was an odd post. On;y thing I use powdered milk for is sausage and making a hot chocolate mix.
Jamieson22 I will play… #1 PK, #2 dehydrator, #3 pellet smoker. To be sure tho, I think you should send me some so I can be sure of my guess. They all look great, nice job
Dave in AZ congrats and they are great knives. I liked it so much, I just ordered another victorinox knife, a boning one. Thanks for your contributions
Austin just wanted to let you know how happy I am you guys finally got gift cards. I have been asking for them for a couple years now and when I told my mom you have them now, she got me one for Christmas. She had some trouble since it went to her spam email and deleted it, but with a call to your friendly costumer service (Angie A) everything worked out great. Thanks again
Austin thanks for answering my questions. I hope your kids keep it a family business and by the sound of your voice, I know you do to. Great podcast guys.
Spmaher3 welcome to the community. A buddy has the same problem so what he likes to do is because he can only fit a half batch in his smoker anyway, he smokes the sticks until they stall (around 130) then finishes them in his oven where he can control the temp better and keep an eye on them. While the first batch is finishing in the oven, he smokes the second batch, then finishes them in the oven. Finishing in water is also popular with a sous vide
Kalebtrojacek I do. When I smoke stuff for my mom, I pull the smoker box out after about an hour, otherwise she thinks it’s too much smoke. My wood chunks, just by looking at you Pic, are about half the size of yours, like if you split them again one time. I fit about 3 of those in my box and it’s enough to smoke for 3 or more hours. My smoker is smaller than yours tho