Dos Macaronis au fromage with pan seared SPAM as garnish

High class, high dollar!! Bon Appetite

In the middle of the cook, chuck roast on the right(not pictured I already had it wrapped) and pork butt. Having a Hispanic coworker make tamales for me with the meat. It’s a family tradition of his on New Year’s Day to make a bunch up. They have never tried meat that was smoked.

Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

Saturday opening morning gun season, I wanted to sit at a spot I never have before to see any activity. Our county was super slow with deer activity and hunters were sparse, well gun shots anyways. Maybe a two dozen shots then dead after 8am. Well about 1pm I got bored with no deer seen and got quite chilled so I headed over the hill to the wife in the blind and heater to finish the day out with her. About 3pm a nice big doe finally appeared out of the woods. Then a smaller doe and fawn followed. Wife says, another really big doe just came out as it had its head down, picked its head up and she said “oh my god it’s a big buck get your gun”!! I told her no you get your gun this one is yours as I have harvest all but one on the wall. The excitement when she shot and dropped it with her .243 Savage and Nosler 95gr accubond bullet was priceless. I have had this buck on camera a few times and seen him on the hoof while bow hunting once but didn’t get it done as this was my target buck if it stepped in front of me. I wasn’t too overly trying to harvest him as I wanted to see him next year but I’m glad we got him and she had the experience she did.

Well I apologize about presentation, in the middle of simmering the brats got a call from my brother that hit a deer with his car. Can’t pass up venison so off I went, however this is the pizza brat seasoning with hi temp mozzarella and cheddar cheese with the added bonus of whole pepperoni that I ground with it(thanks to Jonathon for the idea). Added the Guy Fieri marinara, folks I am telling you what……WOW!!! You must try this!

Bacon wrapped venison back strap chops

Been many years since it has been good around here for morel mushrooms but dag nabbit all I got 7 to enjoy!

All Angus beef hot dog wrapped with bacon topped with fresh Pico De Gallo and a little Everything Aioli from Terrapin Ridge on a poppy seed bun….so amazing!!

Hopefully we can nip this soon and politics can vacate this community. We get blasted with it everywhere else it would be nice to have a neutral spot to get away from it. I understand everyone’s frustration with the current situation. I’m not gonna say any party sided specifics I’m just gonna say please do your research at the entire level of the situation, understand it and then vote who you feel would best be the candidate for the American people not for the sided party. We have become too divisional and need to get back to what’s best for us “The American People and Our Country”

hunters stick I agree it is more than likely your smoker. Possible case hardening, cooking the outer layer before the inner not allowing it to remove moisture evenly. Not able to shrink once the outer layer is cooked. I bet still delicious though. Did you mention you can taste the suregel? Over the seasoning?

Deepwoodsbutcher that’s a great idea!!!

Deepwoodsbutcher it’s definitely always something that could happen. A lot of variables in sausage making. Maybe you forgot to add the cure, or used the wrong salt, or maybe your smoker element goes out in the middle of the cook, or maybe something happens to your hanging strings and all your product ends on the bottom of the smoker, or your smoker blows up from a volatile reaction( someone here has had that happen), or the inside of your smoker starts on fire due to poor maintenance or fat drippings on the burner. The list could go on. It’s never a good feeling but you learn from it and move on.

TimC 0 that explains why I can not get away from the wrinkles. Thanks for the info. The wrinkles don’t bother me a bit anymore like it used to. I always thought they were supposed to be smooth walled and I was doing something wrong. Then I paid more attention at other meat processors sticks and seen theirs were wrinkled.

hunters stick I have a c*****s 20lb dual speed and a Walton’s 11lb dual speed. I like not having to refill the canister on the c*****s but the Walton’s gets majority of the meat pushed out compared to the c*****s. So I primarily use the Waltons one now.

hunters stick are you using natural casing or collagen casing. The only time you “wet it up” is for natural casings. If using natural I’m not so sure you will get wrinkles. Also not sure on ice bath if using natural.

hunters stick yep you need to upgrade to a two speed, the difference would blow you away. I’m surprised you haven’t stripped gears yet. Those stuffers are primarily made for big tubes for larger diameter casings

samspade haha that’s funny, they never offered to reimburse anything. They did state it was still edible, just unappealing to the eye. I won’t supply my paying customers that type of garbage. I wish I still had the photos but I deleted them

hunters stick sounds like you do not have a two speed stuffer, or you are using the fast speed to stuff. For 19mm casings you should be using the 12mm tube. I think mine is 13mm, and it is tight putting the casings on but doable without unraveling. Those are Walton’s 19mm collagen casings. Not sure about other brands if they would fit or not

calldoctoday yep, 25lbs maybe 37.5lbs I can’t quite remember, went to the land fill. I didn’t care about the cost of seasoning. It was the venison and pork trim I couldn’t get back. Well over $100