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.

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.

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

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.

Tex_77 Thanks Tex glad to hear that.

AndrewPachon Sounds like a good plan, the tumbler is the only piece I’m missing. I have a slicer, tenderizer, and jerky slicer, I want the tumbler for the same reasons as you. Please let us know your results, thanks.

cdavis Congratulations young man, excellent job!

chippewa Nice harvest!

processhead said in What are you hunting/fishing?:

chippewa Congratulations on a nice deer.
I shot a deer with my AR a few years ago so I could tell folks that Yes, it is a deer rifle.

The year that the AWB passed under clinton I used and SKS to harvest a deer just to take a picture of my freezer and send it to congress to counter the argument that they were no good for hunting.

@McjaggerThe question is will Walton’s ever get theirs back in stock?

Ridley Acres said in Meatball forming:

mrobisr this seems like a great job for the little helpers actually

That is a great point!

Basscat In my regular SS I do add ECA, but not to my taco SS, really a preference. If you are after the authentic taco flavor then I would suggest leaving it out, but again it’s your meat so do as you please. ECA is not recommended to sit around once stuffed, but a lot of us do to include myself and I have never had a problem, experiment and pick what works for you.

Dave in AZ Thanks for the recipe, it looks great.

OleSmokey That looks fantastic!