Snack sticks with lava jack cheese and polish sausage with cheddar.
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Departing Contestant Who remembers Beanie Weenies?

Just as a side note: I always keep my “pink salt” clearly labelled and stored away from any other salt. As I talk to people about sausage making and I refer to “pink salt” they ask if it the same a Himalayan salt that is now found almost every where. So I explain the difference to them. I would hate to have someone grab my pink salt thinking it was the other pink salt and become ill or worse. Just saying.

I have had good luck using the online bacon calculator for dry rubbing my bacon. The only thing I do differently is put 1/3 of the rub on and repeat after 4 days so the total time takes 12 days then rinse and soak in cold water for one beer. Then let air dry and cold smoke for about 4 hours or untill it gets a nice light brown color. bacon.JPG

Jonathon said in Meatgistics Podcast: Raw Diet:

Also, we want to know how many steaks a week people eat. Am I the weird one for eating it 2-3 times a week?

About 2-3 times a month, more if you include wild game. We mix up the proteins throughout the month.

I always assemble the grinder head and put in the freezer for about 1 hour before regrinding. Seem to really help. I give it a quick spray of pam down the throat just before using it. At the start the meat will want to stick to the cold metal so it may need a little help. Worth a try.

johnsbrewhouse said in Gardening, canning, pickling and everything related:

Tex_77 They become fertilizer, they are not worth the effort to clean and cook, not enough meat on them.

Must be reds, the grey and fox squirrels around here will make a tasty meal. Yeah they aren’t the meatiest of the bunch, a couple per person. The reds aren’t worth it due to size or flavor.

GWG8541 I am looking forward to hunting and ice fishing, all ready for that. Just the process of shutting things down for winter.

EDaniels I know you will. But, if you don’t, there’s a number of us on the site that can assist with the reduction.

John Belvedere looks great. The trays are a nice touch. Enjoy

I would be all over this any other time. I have a fishing tourney next week. Will be pre-fishing Wednesday and Thursday.

johnsbrewhouse It took me a while. I think I finally took the leap back in the early 80’s when my brother & I were fishing on a boat & this guy kept asking us for the sharks we were throwing back. Finally I said to my brother, what is this? There must be something to it. So we figured we would keep one & try it. It took me a few tries to figure out the Milk & Mustard marinate & the throwing everything from the A Hole forward back for chum, before I figured it out. Then they made the little trick illegal, but at least we knew it worked & was for some pretty decent (certainly not the best though) pure white meat with no bones eatin. “Tastes Like Chicken!” & lots of it.

Idaho Smokey Printed this one out, I like meatloaf and always looking for new ways to make it.

Idaho Smokey Thanks for the recipe will give it a try next time I get some salmon.

BubbaSmoke1963 I have a ink bird ibt-4xp has 4 probes 3 for meat one for ambient temp with rechargeable battery runs off an app….I like it wasn’t too bad on price think it was $60 or so

HerbcoFood It is finally long sleeve weather here too.

I would pay the shipping if you want to throw it out just let me know

ND Mike kids…

S’mores Pie

1 graham cracker crust

2 small boxes of chocolate fudge pudding

3 cups milk

mix pudding and milk per package directions (follow the pie directions)
put into pie shell and chill

Before serving mix marshmallows (about 1/2 bag, enough to cover the top of pie) and 1 container of marshmallow cream. (small size should be enough - large is too much)

Spread Marshmallow mixture over chocolate pie. Use small torch to brown (toast) marshmallows. Be careful not to burn. It doesn’t take long!

If it will be a while before serving, it is okay to refrigerate.

For extra flavor, drizzle with dark chocolate ice cream topping just before serving.

Sweet and Spicy Smoked Turkey with Smoked Gravy
Recipe by Jeff Mauro from “The Kitchen”.
Ingredients:
1/2 cup Sweet BBQ Rub, recipe follows
One 10- to 12-pound turkey, untrussed and spatchcocked
12 medium carrots, peeled
12 ounces mini bell peppers or sweet Melrose peppers
2 cups turkey or chicken stock
2 tablespoons butter
2 tablespoons all-purpose flour
Sweet BBQ Rub:
1 cup turbinado sugar
1/2 cup granulated sugar
1/2 cup kosher salt
3 tablespoons chili powder
3 tablespoons smoked paprika
2 tablespoons granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons cayenne
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper

Directions:

Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine. The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables. Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour. After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thigh[censored] 165 degrees F, another 1 to 1 1/2 hours. Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator. To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary. Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
Sweet BBQ Rub: Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.