Finally put that Christmas turkey to rest. Boiled the frozen carcass and got enough meat for 5 turkey pot pies and a bonus of 6 quarts of turkey broth. That old turkey served us well.

6# of summer sausage. First time finishing by sous vide. Vacuum sealed one with a Meater probe. Gave me a good IT read out the whole time. Smoked to 130° IT and for an hour after. Figured that way I knew the ECA had released. Great casing release. Learned it all from all of you. Thanks.

Now I’ll use the extra pork for brats.

A little smoked trout and acorn squash for supper tonight.

I did get my Teriyaki sticks smoked yesterday. They are pretty tasty. Don’t seem to last long around here.

gus4416 The sad thing is, I made these noodles this morning, but had rice that needed used up.

For our anniversary, smoked some ribs for the wife. It’s one of her favorites. Served with some creamed turnips. Green Mountain Grill did a good job.

processhead We were talking about Dry rub cure the other day but can’t remember what thread it was on. I finished up about 8# of belly yesterday. Half was just dry rub cure and Bacon Taste Booster. The other half had cracked pepper added. Both turned out good. Do like the pepper one a bit better. I cured for 7 days and then used the normal smoke schedule. I’ve always wanted an easy way to bag the Bacon. Had an extra flexible cutting board so I trimmed it to the size of the bag, stacked the bacon on the board and slid it in. Worked like a charm.

Finally had a free day. Was able to get 5# of breakfast sausage done. Would like to get some Italian sausage done but that will have to wait.

Wife really likes halibut so baked halibut, home grown corn, and tortellini salad tonight.

Quick easy meal for supper. A bowl of home canned beef with mushroom gravy over rice sure hit the spot.

processhead Thanks for asking about this. I have learned through experience that I have to rinse aggressively (at least twice) or the bacon is too salty. Hadn’t really given a lot of thought to adding salt and cure at the frontend and rinsing of at the backend. Try not to eat more salt than necessary, so this is of interest to me.

toys4dlr Exceptional texture. I haven’t been able to achieve that smooth texture yet. Great job.

Denny O I hear you. Our’s are in Denver and Phoenix.

calldoctoday Still feel I owe you for your help. If you were closer, I’d bring some over .

cdavis Thank you.

bocephus It was definitely worth the effort. I used the Five pepper seasoning to coat the loin. It’s now a new favorite.

Denny O Yes it was. We always flew down for Pac region tournaments that lasted a couple days.

Dave in AZ Well deserved. Congratulations.

RON PARRISH I have the Weston 800 watt and really like it. Comes apart for easy cleaning and can handle larger quantities of water. I think for the price is a good sous vide.

gus4416 Thank you, sir.