Did my green beans and got 8 pints off first picking. Finally got a pressure cann er that works on wife’s induction. Only bought a 10qt. it hold 4 pints at time. Has a nice heavy stainless steel bottom. A must for induction. Wife wanted the smaller size for other things to just cook . It’s lite enough for her to handle. I don’t pressure to many things anyway.

It was 99 deg. outside, feels like 105, but I need something with a little smoke, lol
So out comes the PK-100 got a pork loin from freeze ,I bought a few months ago on sale.
Just put salt,pepper,sriacha red pepper,garlic and a small shake of cayenne pepper.
Started at 150 for 30 min. then added my pecan and hickory, move temp. to 180 for a couple hrs, and finished cooking at 225ish. Came out at 144deg internal,let sit and hour.
Was still juicy, and nice flavor. Half we will eat and the other half will be in a batch of green Chile , Colorado style. Still have some Hatch Green peppers from late last year to go in it. ,

Merry Christmas to all…
Mother earth blessed me with a nice little buck and I used it to make goodies.
The best thing I got for xmas was my cap. lol
Hope everyone is safe and had a wonderful time
The sticks got a hot kick as I added extra.
Used deer and Boston butt and pork fat to make 22#s
Here a couple pics of my Jap. snack sticks !
My little Boxer loves them!!

Winter onions coming in ready to eat. Then tomatoes are already making and blooming. Comparing to last year we got washed out and flooded garden killing over halve of it. Going to have some nice extra’s for meals this year looks like. Tx heat is starting to get here, be in the high 80’s and 90 from now on. The small okra plants will grow fast now. Hope ya’ll have good luck to.

I just turned 70 years old and let me say the learning never ends. There’s some great cooks on this site. I pick up something all the time to try.

Update. Got to full 1 gal. zip locks of green been yesterday, plus some extra’s
This last couple days were in record heat, 95ish and looks like more to come.
YUM lol

Getting later in the season but still making lots of peppers. Put up more than I need and gave away lots, but they keep coming. So I dehydrated some to make an extra hot shaker or 2. Used Jalapeno, Tabasco, Serrano, a couple Habanero,and Mex. Chile’s. Only took about 9-10 hrs at 150F. The red tray is about 5 racks after there done.
Yes this stuff is Hot. Sometimes you just need to bring the spice heat up but leave the flavor mostly alone and this works!!!
In the background are some Shishito (Japanese mild peppers) and no I didn’t waste those in the mix, but did lightly salt and oil, then put on the flat top to lightly grill and eat them as an appetizer. mmmm
Used a small coffee grinder to turn them into powder.

Boy season slipped upon me fast, wasn’t quite ready for it. I kept them in the frig. 4 or5 days vacuumed sealed so I ended up with a few wrinkles in them but they will be just as tasty. I’m sure they will go with something I’ve yet to smoke.
They got a little cayenne,mustard seed,dill,salt,and garlic clove in them.

Just made signature smoked kielbasa using the recipe on package,except added 1/2 cup jalapenos chopped in a 10# batch of 70/30 deer and pork fat.
Yum, taste great had a good amount of spice even without the peppers. Thinking next time to add a whole cup of peppers,we like it spicy. Kinda like summer sausage. Smoked in the vertical smoker as instructed.
Will definitely buy again.!!

After needed a missing part on my meat mixer, ( all my fought for loosing it) Jonathan went out of his way to help me get going again. Once again meatgistics members get the gold star treatment at Walton’s!

tarp
That’s what was bothering me about doing that. And yes it is pork fat. Thanks for the reply. Well back to plan A. Lots pepperoni which everyone around here like.

Was thinking about splitting my 20#s of deer and pork up using pepperoni excalibur unit ,wondering if it would have any flavor like 30mm smoked tubes I was going to make.
Has anyone made them that way.
Thanks

You came to the right place to learn ,because we’ll all had issues at one time or another, Welcome

There goes some time wasted you’ll never get back. HA

I bet it did take a couple days ,cause you got lots of good eating to do. Enjoy

Deepwoodsbutcher
You make it look easy, now I know how to try to do this on my next project , Thanks

The Lib’s want to take away everything regular Americans like. Gas stove today, football tomorrow, gas for your car in the works. Vote conservative!!!

Dave in AZ
Kinda of what I thought, the more info you get from all y’all is just helping all of us to be better at our projects. So Thanks everyone!!!
( all y’all cause there’s more than one ) lol

salmonmaster
One more thing , can I hold my product overnight without worry that it could be changed somewhat by the cure accelerator if it breaks loose and starts working ? I never try to do it all in one day it’s just to much for me. I’m starting to be convinced that this less tang might be OK compared to ECA, which we don’t care far.
Thanks

I see the smooth acid still gives product a tang and an accelerator , I’m not looking for a tang as my family is not not fond of it,and sometimes going straight to cooking makes for a longer day. will have to study this more.
Gland your turned out the way you wanted.