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.

Johnsonville Original brats, Bacon wrapped Boneless Chicken Thigh with Heath Riles Everyday Rub, and TBones with Heath Riles Garlic Butter Rub and Waltons Steak and Roast Rub. Also had Mashed Taters with Chicken Gravy

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!

Overnight rest in fridge, cut and vac seal tonight. All tucked away in freezer

The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.

tomhancock those natural casing or collagen?

Sdickey1960 another thing you could do is buy a cheaper one like cdavis is mentioning, learn his tricks he has done with his then Sous vide to finish them off instead of cooking all the way through. For example when starting you could have your meat as cold as possible and start with a cold smoke cabinet instead of pre heating. I have also heard people prop the door open to begin with. As well as putting in a pan of ice to try to keep the temp down. Not sure how well that one works. I would suggest buying the more expensive one designed to do sausage but you can get it done either way. The end product will be different but still good and edible.

Sdickey1960 like Lance said the PK100SS is your best bet. But keep in mind this smoker is not fed by pellets. The smoke is generated from a pan of moistened wood saw chips. And like he said it is pricey but you get what you pay for in the long run. They used to be $1700, i think they are up around $2400 now.

Another wonderful podcast!

PR butchering I’m trying to be very careful on this one as I don’t want anyone getting sick. Your temp is right there where it could start creating bacteria. But with the cure in it I’m not sure if that would take care of it. My real concern is how warm was the product when you put it in the cooler? And are we talking a plastic cooler or a walk in processing cooler? If it is a plastic sealed cooler I’d be concerned about condensation. With your name I’m assuming you have a big walk in cooler.

HerbcoFood I know, I’m just a very impatient man.

Departing Contestant after that comment you might have to move that 1 a couple digits to the right now….lol

PapaSop lucky!!! I want one!!

PR butchering I’d say no, how long was it at 140? I don’t even know if you could freeze then thaw it out to redo it. I’d hate to have you toss 150lbs of meat. Could have put it in cooler full of 170* water with Sous vide until it reached the desired IT. Or a roaster oven. Pretty late at night to be doing that but would only take about another hour. I’m gonna tag Austin and Jonathon for you to see if they have a better idea

sk5223 never done chicken myself, however what you are describing i would try once through a fine plate. Two things i would ensure, 1. Have the chicken be partially frozen and 2. Make sure your plates and knives are extremely sharp as possible to help in not having the auger mush it through.