Now that I’ve received an official polo with my name, I guess the next thing should be wage talk.

I’m thinking something in the six figure category.
Austin, thoughts?

Just thinking about this while washing for the umtenth time. Guess we probably all have a piece of equipment we just can’t depart with. Here’s mine.

Should have thrown this years ago but,

Has seen the grill, smoker, oven and stovetop. Perhaps “magic” brownies back in the day.

Comfort thing? Who knows.
If it ain’t broke…

Guess I couldn’t get just one and not the rest.
Future Meatgistics and @Team-Orange members.

I should sign them up now… Hmm

All sliced and ready to go. Long as I’m going to sample, might as well make a meal out of it.

So. This is much less salty than the first one. Still a bit more salty than I’d like but very good. Conclusion.

Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.

lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what you’re looking for.

BTW, the cracked pepper is really good.

We all came here for a reason. That reason never takes second place. It’s all about doing, sharing and helping each other achieve what brought us here in the first place.

Are we social? Absolutely. It just doesn’t dominate.

I’ll say that word again…

“Community”

On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!

A little Remus to smooth things over.

Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.

First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.

Ended up with 7# finished.

Did a quick 14# of burger per request.

25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.

The holidays finally over. It’s frigging cold. And I’m out of sausages.

15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)

Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.

25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.

Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.

Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.

Had these stuffed so tight one split where the meat probe went in. That’s a first.

Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. [email protected]

Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.

Whew…I need a beer.

Ok. Been totally obsessed with baby reds for the last couple weeks. Fried, broiled and grilled doesn’t matter.
Today… Grilled with a ribeye. First try with the Gaucho seasoning. Awesome!

Tried hard not to finish this so I had a little taste at work tomorrow.

Really really good.

Some Evans didn’t hurt!

My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.


I’m jealous! He’s learned well.

Although have not tried, glad to see Mr. Jameson got on board with @Team-Orange.

Jonathon
Takes me back some 50 plus years ago from time in Colorado. Awesome!

johnsbrewhouse said in Drink of Choice:

PapaSop Woodinville, that’s from my neck of the woods. Lots of wineries up there and Red Hook is located where they are at.

Have a cousin out that way. She has visited that distillery numerous times.
Their bourbon is quite tasty. I just need to cozy up to the rye a bit.

zbigjeff
Nice. Enjoy. We actually just received our allocation of this. " It’s all sold". I’ve never tried it.
Just tried a rye from the Woodinville distillery this week. It’s very tasty but, not my go to option. Not dissing their product. Just doesn’t catch me. Perhaps I need a few more samples…

johnsbrewhouse
Congrats

Me: What do you want for mother’s day?
Mom: Grilled chicken.
Me: Only if you make potato salad.
Mom: Done.

Simple easy lunch.

To all the Mom’s. Enjoy your day.

processhead
That’s spot on.

Been in the business for close to forty years. Seems like everything now moves toward the sweeter the better. Full intention to hook women and young folks into the picture.

The new trend is cans. Virtually everyone is coming out with a product in cans. Easy to carry, easy to stash. There is a madness to this marketing technique.

And it’s working… The numbers don’t lie. Cheers

One more. Tequila! This has the biggest change. 20% more over the last couple years. This is huge.

Margarita’s anyone

Tex_77
Nope. Not seen that one yet.

Confused as well… Emoji’s?. Hmm
Blue has taken a ???
Great time to

And there you have it. Already dissension from the blue team.