If you are and old timer in this community or a new guy as I am this is what makes these folks the very best! I had commented about Kyle’s sauerkraut and had asked him questions about his recipe. Well fast forward he ask me for my addy and he sends me his homemade kraut and and says if you like it here is the recipe. Well I ate some out of the jar immediately upon opening the box and it was fantastic, but tonight I made it with potatoes, onions, and smoked polish kielbasa and it was absolutely wonderful.

I have played with the idea of making my own kraut, but Kyle has made it clear that I have to, thanks brother you are the best.

I used Dr Pain’s boudin recipe to make some boudin balls for our upcoming crawfish boil and I must say they are so delicious! This is the second tray that we put up, thank you for the recipe Dr Pain easy and very tasty.

New batch, a little over 15lbs headed for drying.

Thanks Walton’s for the beautiful and very useful cutting board! Thanks Meatgistics members for making this such a fun place to hang out in.

Finally remembered my dry cured genoa salami, wanted to pull it at 35% weight loss, but it actually ended up being 40%. While there is a slight dry ring it is totally acceptable for 40% and it will completely go away after being in fridge for a couple weeks aging. The taste was very good and the texture was actually amazing, next pepperoni.

Chicken fajita tacos loaded with fresh cilantro from my garden.

2 Spanish Lomo are now added to the chamber.

Thanks Walton’s for the high speed low drag cap!

Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.

Sorry I put the cart before the horse as I posted first and then came in to introduce myself. Been making sausage, jerky, and ham on and off for 45 years 2 of which was professionally at a large turkey plant, but have decided to come back to the art. I love the traditional foods and recipes, but I also love to experiment and try new recipes. I use the K.I.S.S method (keep it simple stupid) and Occam’s razor (the simplest explanation is usually the right one). I am a born again disciple of Jesus Christ and if I offend you I promise you that was not my intention, but simply my poor writing skills rearing their ugly head.

JustinT Welcome and I do not use pre-made seasonings, but when you are ready to venture out try Kabosy snack sticks you will not be disappointed.

tarp Looks very good.

Tex_77 Thanks for the update Tex, it appears that by end of summer things might get very interesting.

johnsbrewhouse Thank you I’ll try that on the fall garden and see if it fixes the problem.

RafterW Sounds like a solid workable plan to me.

GWG8541 Now I’m hungry, fantastic looking burger.

calldoctoday Oh my that looks good!

johnsbrewhouse I’m sorry my friend my heart goes out to you guys.

Grimpuppy They look terrific.

RafterW I have 30 Bielefelders at 5 weeks, good looking chicks.