Tex_77 I will not buy any Coke product - Just my way of sending them a message.

As a result, I’m finding things like RC, and Sams really do produce good products for less.

Here is the official photo other than the air bubbles it turned out very nice!

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TexLaw and with a cold one, right?

Chef thanks for the response. Its not until the 26th. I will have a little over 100 pounds of meat total, so I think I will be fine with all the other side dishes. Sounds like you had a busy weekend. thanks again.

Tried my hand at some frog [email protected], aka pickled brussels sprouts (not from my garden). Also my first attempt at canning. 🤞🏼

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calldoctoday They were a very big hit with the crowd!

Beef noodle soup. My wife makes homemade noodles, they are great. Cooked a turkey on the grill yesterday and boiled the carcass, deboned today so turkey noodle soup tonight!

GWG8541 hahaha yes they are the will take everything back, back when George Foreman Grills were popular I had one for a little over 2 years. It broke and I didn’t think they would take it back, boy was I wrong!

badfire2625 said in Drink of Choice:

calldoctoday I cut a belly in half and did it two ways. On the left is wet cured and on the right is dry cured. The overall preference in the house is dry cured for the win. That said, I think I’m going back to my original recipes. I used the EQ method and the wife actually agreed with me (before I said anything, but hey a win is a win, right?) that the flavor wasn’t there like with the original recipes.

The bellies were smoked for “a few” hours on my offset over a combination of two woods. I used oak splits to keep the fire burnin’ (an REO Speedwagon ear worm for you…) with hickory chunks doing the bulk of the work to Keep Pushin’ on… (Notice what I did there?)

At any rate, I Can’t Fight This Feelin’ any longer… it’s Time for me to Fly… I gotta get Back on the Road Again tomorrow. Gonna jump on our REO Speedwagon (actually it’s a Spencer Fire Apparatus) and … Oh never mind. (Take it on the Run)

Even you Team Blue people can probably guess what my playlist was while I was Smokin’ (Was that just a Boston ear worm)

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badfire2625 I dont know how I missed this post a couple days ago, but its great

samspade I’m surprised your not seeing wages rising, it’s unbelievable around lower Wisconsin. All these sign on bonuses (one company doing a $5000 sign on) most are $2000. Starting wages of $16-$26 an hour just for mediocre jobs that are typically around $10-$12 and hour. So much for the federal starting wage of $15, most places are above that already. Besides what I call fresh out of high school jobs for starting workforce.

I noticed that the waltons hotdog and bologna seasoning has 0.52% sodium erythorbate in it. Do I still need to add sodium erythorbate if I want to accelerate the cure? I want to smoke right away.

shoprat53 YEah, I tend to see that to really get that oat look gone you need to add a little more water. Maybe that would be something we could go over on a Weekly Livestream?

lol pretty great episode.

Fractured Fitness It can be different depending on a lot of factors, if your smoker wont start as low as you want then you will want to add the meat right away to get the benefit of some thermal conditioning as the smoker gets up to temp, and with a smoker full of cold meat it will take a little longer. If your smoker will start as low as you want them you should add meat when your smoker is up to temp.

GWG8541 I agree with you. Dogs make the world a better place!

Joe Hell said in Bratwurst Seasoning Profile Matching Trader Joe's German Brats:

processhead I thought that about veal until I recently had a chance to play around with it. I mixed it 50/50 in a brat and a batch of meatballs and it certainly adds a touch of decadence. Perhaps it’s the fat?

Lol, I am all about the decadence!

Great post. And good advice. I Started with a kitchen aid grinder. It was lots of work and too slow to keep the meat cold. Got the walton 11lb stuffer. Then got a good deal on a 32 grinder. Now can use the KA on small grinds and 32 on bigger. The more tools in the box the easier the job.

Joe Hell i will try that, thanks

Jonathon as much as it pains me to encourage the Blue Leader, one thing to think about is that you worked for about ten hours. That might have offset the additional calories from the pizza. From what I can see of you here in your posts and on the videos, you seem like a determined and focused person. You got this. Yeah, I know I’m like 10 days after this post but like I said, I work a ton and am very sporadic (I hope I spelled that right after all my Manhattans today…) with being able to get on here.

processhead I went to a local meat market the other day for some country style ribs. The butchers gloves had meat on the cuffs that was so dry it was dark brown. I also wear gloves and wash frequently. I just thought maybe this butcher might wash more often if he was bare handed. 🤔 but then again maybe not