Jonathon I also made some sausage with one of my tri-tips a few weeks ago using the same flavor profile as my rub. Very tasty.
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Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking 🙏
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Re: What did everyone cook today?It’s the end of the season so what to do with all those left over green and red cherry tomatoes? Over the weekend I made Hot Pickled Cherry Tomatoes. While they are canned and ready to eat they really need to be left alone at least 2-4 weeks with 4 weeks being the sweet spot. I will post the recipe in the user recipe section. Thanks for looking 🙏
Just renovated my home built smoker.
electric 220 VAC. 5400 watt heating element and completely controld remotely by my cell phone from anywhere i have cell service. It will even send me a text or e mail when the meat is done No more babysitting for me.
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Hi everyone, with hunting season vastly approaching I wanted to create a board to share about your hunting and fishing outings before your processing and cooking starts!
I’ve got several things planned for this year. Whitetail hunting at my house (1st year of owning property). Dusky grouse and rainbow/brook trout in south central Colorado. Will share the adventures soon!
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Extremely happy with the flavor and how theses turned out. I added 2lbs of high temp cheddar cheese to the mix. Think this will be a new favorite.
Finished up some hillbilly bacon today. I rubbed some pork butts with Walton’s sugar cure and bacon booster. Cured for 30 days, then smoked for 7 hours. First time using Walton’s and it is excellent. ! E47DFB73-616A-4CF6-B2A5-12208F2646DA.jpeg 3AA63C79-C661-4376-9163-8809F8400D01.jpeg A5F7D0F3-3908-409A-A3BE-45DBD800E3A3.jpeg
So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!IMG_0056.JPG IMG_0062.JPG IMG_0072.JPG IMG_1073.JPG IMG_0208.JPG IMG_0220.JPG
I bought this seasoning when it was 1st released just for Octoberfest. I finally got around to making it and it was worth the wait. I mixed the meat and seasonings with Guinness Stout instead of water and stuffed the farce in Walton’s 30-32mm pretubed casings. The flavor profile is a little hard to describe. The closest thing that comes to mind and it really is not that close would be think of a Blue Ribbon brat with a fermented flavor. My wife and I really enjoyed the flavor. I cooked a few on my Big Green Egg and my wife made some German potato salad along with a couple of pretzel rolls. Thanks for looking 🙏
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Re: What did everyone cook today?Not sausage related but if you put breakfast sausage on them I guess it counts.I’ve been wanting to make these for awhile now and I finally got around to it. I made the dough and left it ferment at room temperature for 18 hrs. After the 18 hrs. the dough was rolled out to around 3/4 in. That small one was made out of the left over scraps. I then used a 3” muffin cutter to make the rounds. After the rounds were cut out they were left to rise for 45 min. They were pan cooked at medium heat in the pan with no fat applied to the pan just some semolina flour to give them that extra crunch. They were cooked for 6 min. on the 1st side until they were golden brown then flipped for another 3-4 min. until the other side was golden brown. Once they finished cooking I checked with a instant read thermometer to check they were done. Fork split and look at all those nooks and crannies. I toasted them and put butter and some fig jam I recently made. Very happy with the result but next time I will cold ferment them for an additional 24 hrs after the initial ferment to get some more sourdough like flavor. Thanks for looking.🙏
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After all the discussions regarding raw manufacturing products going up and import issues, and after a good convo with Jonathon (and also after getting the go ahead from wifey) I decided to finally pull the trigger
It happened to coincide with a sale that Walton had and our last livestream!!!
“Meat” my new friend!!!
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Some homemade polish sausage, think I’ve just about got my recipe perfected. Waltons ring bologna casings works excellent. I’ve added 2 large pans in the bottom of the smoker for added humidity and think it really helps.
Now that the temperatures have cooled here in SE TX. I decided to make some hatch brats. I had bought some Boston butts while they were on sale for 99cts a lb. resized1.jpg Impossible to find that price today. Mixed my pork and 3 #s pork fat with some late last Decembers deer back strap 4 lbs.
Got my wife to peel and blend about 15 large fresh frozen hatch chilies to add, along with about 3 # high temp cheddar cheese. I mixed the 25 #s by hand. Stuffed in pig intestines mostly and a few lbs. bulk. They came out with a good kick but not overpowering. Fantastic on the grill.!!!resized_11.jpg ![0_1632843080412_hatch.jpg](Uploading 100%) resized3.jpg