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
From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.
Anyone else get anxiety when processing or smoking. You want everything to go smooth and perfect but yet run into snags in the process? Cant find this or cant find that, other family members in your way, didnt have what you needed that you thought you did, smoking schedule going faster or slower than what you had planned, doesnt taste like you expected, here is a big one, cooking for a wedding, graduation, or other public party? Will you get it done on time? Will they like it or is it too salty? The stress we put on ourselves are endless
This was supposed to be a massive meat monday post but didnt have time yesterday. Had extra jalapeno chedder snack stick meat so i made patties out of it.
GRILLED JALAPENO CHEDDAR PATTY with butter pan seared Brioche bun, grilled deli shaved ham and hickory smoked bacon topped with double slice provolone, butter sauteed baby belle mushrooms and Terrapin Ridge bacon aioli. I wish ya’ll could taste this…oh my lanta
Addiction is real!! Just put in a $400 order of seasonings and such. I now compare this to BassProshops or Cabelas. There is no way you are walking out without spending less than $100. I call them the $100 store…lol. Looking forward to making the ghost and hot pepper sticks with Willies. And several other flavors, pizza being one of them
First time doing ring bologna, i would like to see the casing a little tighter. They were tight when i stuffed them but when the casing got some moisture from the meat they relaxed. Im sure they will still be delicious. 75% venison 25% pork fat. Usually i would add ground pork to it but i ran out
Im good on meat, whole hog, 1/4 beef and 3 deer in the freezer all processed and ready to cook