Fry the liver in a pan slice 1/4 inch thick dip in flour and just fry it with onions and bacon

I have never tried it but I remember my grandfather had a old wooden barrel and when he would butcher hogs in the fall he would smoke the hams and bacon in it and he used old corn cobs for the smoke then they would hang in the cellar way and when grandma wanted a piece of ham for a boiled dinner she would get one down and just cut a hunk of it and that was Sunday dinner it was some good stuff the bacon she always cut about a quarter inch thick and fried it up and then cooked the eggs in the bacon grease this was the best stuff I ever had but probably not very healthy.

Worked a redo section of the Chico skyway way back when done repairs on the George Washington did a new ramp of the Brooklyn bridge many many elevated highways in NY city

I buy a half a beef it is red angus 3 dollars a pound hanging weight cut up and vacuum sealed for .79 cents a pound it taste great

wdaly I put it in a zip lock bag and turn every day for seven days then I cut a piece of and cook it if it is to salty I soak it in cold water for a couple hours then try another piece if it is good I put it back in the fridge over night with out wrapping to let it dry good then smoke to 165 back in the fridge over night then slice and vacuum seal and freeze it

There should not even be such a thing as fake meat

Thank you for being in law enforcement I was. Ironworker and traveled the country working on bridges retired now and loving life

If you look on you tube there is a video by I believe the university of Kentucky that goes thru the process

Tex_77 looks awesome makes me hungry

I have had to put my best friends down and it is the hardest thing I have ever had to do it is like losing a child in my eyes

Around here you have to make a reservation to get anything slaughtered so I think if it is like that there he will do very well congratulations to them

I think that platter looks awesome it does not matter that the meat is your thing and the arrangement is your wife’s thing sometimes it just takes two

My grandma used to make these to she used a Dutch oven filled with lard us kids would gather around and beg her to make doughnut holes for us as I got older I remember her putting some in powdered sugar and boy were they great

I slice the heart and fry it in butter and garlic have it for breakfast with some sunny side eggs

I put it in my camp chef at 160 and just let it smoke till it gets to 150 leave it in the fridge with nothing on it for 2 days

The maple sugar really sets it off for maple flavor

Is this recipe from my back yard you tube Chanel I use this same recipe except no pepper

This sounds like a old fashioned jelly roll but no frosting on jelly rolls so I would like the new deal I will send it to my daughter she is a desert expert

I would like to try one of these but here in the north east I have yet to find one but I will sooner or later

Sounds really good