Finished up smoking a small batch of Teriyaki snack sticks. They have a good taste and texture.

Made 11 lbs of Braunschweiger for the first time. It turned out very good. The wife who loves her Braunschweiger says it’s the best she has tasted. The texture was creamy, moist and holds together just right.
This is definitely one time it would have been nice to have one of those commercial bowl choppers. With making 11lbs we had to fill the food processor numerous times.

First time sourdough bread from a sourdough starter I started making 2 weeks ago.
Good crust with a light sourdough smell and taste to the bread.

I made Tuscan Shrimp for dinner.

Today I was busier than a one legged man in a butt kickin contest. Made 7-3/4 pounds of pepperoni snack sticks. They’re in the fridge and I will smoke them in the morning. Then I made a small batch of Buffalo Wing flavored chicken brats with Hi-temp Blue cheese. The wife and I tasted sample patties and we agreed they really did taste like Buffalo chicken wings. I was pleasantly surprised that the Hi-temp Blue cheese really tasted like Blue Cheese. Go figure! I think I will poach the brats until they’re almost cooked through and then finish them on the grill sometime this week.

Cut a portion of the Coppa and then following the recipe from “2 Guys & and a cooler” cured and dried my first Spicy Capocollo. It smells and tastes very good. It dried to 35% of the starting weight at the minimum of 31 days using Walton’s Dry Aging wrap. If I had a better slicer I could of sliced it even thinner which would make it even more tender. If sliced thin enough it almost melts in your mouth.

I made 6 lbs of beef bologna and 7-1/2 lbs of salami. A 2lb chub of bologna I poached but raised the temp to fast had a lot of beef fat that rendered out. Although it wasn’t as dry as I thought it was going to be and it did have a good taste. A 4lb chub was cool smoked then brought up slowly to temp by poaching. I had some fat loss but not near as bad as the first. It was a little more moist and had a good flavor. The salami was cool smoked for four hours then slowly brought up to temp by poaching. It was really good and I’m quite proud of my salami. The wife approved of both the bologna and salami.

Roast beef, mashed potatoes & gravy with green beans

Some Weisswurst I made and home made Red cabbage along with some Perogies sautéed in butter and onion.

Smoked a turkey today and after I pulled the turkey from the smoker threw in some Kielbasa to get a little more smoke flavor on the sausage.

processhead Impressive! Looks close to 70 perch. I would have to pull out my electric filet knife.

scottfletcher Thanks for the tamale 🫔 recipe. I’m lucky that where I live there is a restaurant nearby that makes them from scratch so I can just enjoy without the work.

Deepwoodsbutcher That looks good! Can’t go wrong with garlic butter.

Jamieson22 I do use an immersion blender when I make certain soups. This one had some of the potatoes break up and I added some heavy cream and sour cream so it was thick enough.

GWG8541 Looks good! I do like a good stout.

After seeing the soup that [tex_77] made yesterday I decided to make a smoked sausage and potato soup.

calldoctoday She was only over there for a semester of undergrad school about 6 years ago. She did enjoy her semester in Galway. Her and a cousin where able to travel on the weekends to several European countries because air fares from Dublin were very cheap.

calldoctoday About six years ago we went to Ireland to help our daughter get settled in for a semester of study abroad. She helped teach at a Catholic grade school in Galway. Then from there the wife and I took a bus tour vacation around Ireland. It’s a beautiful country with some of the nicest people you would ever want to meet. Our bus driver and guide was very knowledgeable on Irish history and a funny guy. Although he was a little full of it because according to him the Irish invented everything. The pubs always had good Irish bands and usually traditional Irish dancing. If you like French fries (Chips) they’re perfectly cooked wherever you go. The only negative was it was unusually warm while we were there and there isn’t an air conditioner to be found and if you ask for ice in your drink they look at you kinda strange. One night at dinner we pleaded with the waitress for ice in our drinks and she asked if someone had an injury. I apologize for the long post.

Tex_77 Now that’s a meal. I am so hungry for fried catfish.

calldoctoday Guinness is one of my favorites. The wife and I toured the Guinness brewery in Dublin.
The carriage driver had one too many!