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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.

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!

After a short, yet painful wait with eager anticipation, the Post of the Week is back!!! Users can vote for the best post of a recipe made by a user and the best post of meat processing by a user. So be sure to comment to cast a vote for each category.

These posts can come from anywhere that catch our eye but most will be selected from the Bragging Board “What did everyone cook today” or “User Recipes” sections.
This is not a giveaway contest. Strictly for bragging rights. To vote post a comment, meme, gif, or whatever with the username tag of your top pick on this post. Only one vote per username will be counted per category. The criteria for voting are personal taste. Pick what you think looks the best!!! The winners will be announced with great celebratory fanfare on the weekly Meat Matters post.

Week 11 (starting 1/15/22 and ending 2/21/22)
Week 1 Winner Idaho Smokey
Week 2 Winner HerbcoFood
Week 3 Winner GWG8541
Week 4 Winners Processing PapaSop, Recipes GWG8541 and processhead
Week 5 Winners Processing Deepwoodsbutcher, Turkey Surg
Week 6 Winners Processing MCURRAN, Recipe mfrievalt
Week 7 Winners Processing lkrfletcher, Recipe GWG8541
Week 8 Winners Processing processhead, Recipe twilliams
Week 9 Winners Processing Surg, Recipe Garry Tarpley
Week 10 Winners Processing DennyO, Recipe PapaSop

HerbcoFood
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kyle
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zbigjeff
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Lance
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mrobisr
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To leave any comment below with the username of the post you want to see be the winner for each category. One vote per username will be counted.

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Rubbed some thighs with a berbere (Ethiopian spice) base in a rub that I made. Added a foil packet of pellets for a little smoke.thighs 1 5.25.19.jpg thighs 2 5.25.19.jpg thighs 3 5.25.19.jpg thighs 4 5.25.19.jpg thighs 5 5.25.19.jpg

F6A2DA6C-2B02-419B-91F4-534A9DDF590D.jpeg Re: What did everyone cook today?

Broke out the old girl for 15lb of bambi bologna today. Painfully slow at about 2lbs per min but so worth it. Look at that emulsion. Would really love a bowl chopper but just dont have room for one. The champion is the next best thing in my opinion.20210226_104726.jpg

I made a few Christmas gifts this weekend. I made venison summer sausage using Ton’s seasoning and high temp Cheddar. The ratio was 50% pork butt, 30% venison, and 20% beef Chuck Roast. First of all, I used less deer and subed with the Chuck, for some people at work who have never tried venison. I try to break them in slowly. Second, I really liked the Ton’s seasoning with the deer.
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twilliams this sous vide shot is for you
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Merry Christmas!

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Due to the popularity of the Post of the Week, a decision has been made to add a category. Now users can vote for the best post of a recipe made by a user and the best post of meat processing by a user. So be sure to comment to cast a vote for each category.
These posts can come from anywhere that catch our eye but most will be selected from the Bragging Board “What did everyone cook today” or “User Recipes” sections.

This is not a giveaway contest. Strictly for bragging rights. To vote post a comment, meme, gif, or whatever with the username tag of your top pick on this post. Only one vote per username will be counted per category. The criteria for voting are personal taste.

Pick what you think looks the best!!! The winners will be announced with great celebratory fanfare on the weekly Meat Matters post. Enjoy the holiday weekend and have a tremendous New Year!!!

Week 10 (starting 12/27/21 and ending 01/03/22)
Week 1 Winner Idaho Smokey
Week 2 Winner HerbcoFood
Week 3 Winner GWG8541
Week 4 Winners Processing PapaSop, Recipes GWG8541 and processhead
Week 5 Winners Processing Deepwoodsbutcher, Turkey Surg
Week 6 Winners Processing MCURRAN, Recipe mfrievalt
Week 7 Winners Processing lkrfletcher, Recipe GWG8541
Week 8 Winners Processing processhead, Recipe twilliams
Week 9 Winners Processing Surg, recipe Garry Tarpley

Tex_77 77 Bolognese
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PapaSop Ribeye
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DennyO Bacon
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Joemy96 Jerky
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Ridley Acres
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To leave any comment below with the username of the post you want to see be the winner for each category. One vote per username will be counted.

Well my old NY crew was hard at it this past weekend as you can see by the picture. Got 9 deer off a single push. Puts the body count at 22 for the season. Our deer management area has a huge county park and conservative landowners that don’t allow hunting turns this spot into brown gold!
And they still have tags to fill and I’m excited to see the next generation joining the fun!

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Due to the popularity of the Post of the Week, a decision has been made to add a category. Now users can vote for the best post of a recipe made by a user and the best post of meat processing by a user. So be sure to comment to cast a vote for each category.

These posts can come from anywhere that catch our eye but most will be selected from the Bragging Board “What did everyone cook today” or “User Recipes” sections.
This is not a giveaway contest. Strictly for bragging rights. To vote post a comment, meme, gif, or whatever with the username tag of your top pick on this post. Only one vote per username will be counted per category. The criteria for voting are personal taste. Pick what you think looks the best!!! The winners will be announced with great celebratory fanfare on the weekly Meat Matters post. Enjoy the holiday weekend and have a Merry Christmas!!!

Week 8 (starting 12/13/21 and ending 12/19/21)
Week 1 Winner Idaho Smokey
Week 2 Winner HerbcoFood
Week 3 Winner GWG8541
Week 4 Winners Processing PapaSop, Recipes GWG8541 and processhead
Week 5 Winners Processing Deepwoodsbutcher, Turkey Surg
Week 6 Winners Processing MCURRAN, Recipe mfrievalt
Week 7 Winners Processing lkrfletcher, Recipe GWG8541
Week 8 Winners Processing processhead, Recipe twilliams

Garry Tarpley
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GWG8541
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PapaSop
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Tex_77
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GWG8541
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Joemy96
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PapaSop
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RafterW
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Surg
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To leave any comment below with the username of the post you want to see be the winner for each category. One vote per username will be counted.

Re: What did everyone cook today?
We had whiting ,snow peas and water chestnuts. All broiled in the oven for 15 minutes. Turned out light and flakey and the veggies were steamed. Ate it to fast didn’t think of a photo. But next time. Fish is best ate hot. Only seasoned with salt pepper and dash of paperica

Need help, can not decide the best seasoning for ribeye and Hamburgers. Looking for restaurant type favor.

Re: What did everyone cook today?
Two weeks of summer sausage, so I decided to try first fresh sausage. Girlfriends dad mentioned he likes polish so figured I’d give a try. Half regular and half with cheddar, stuffed in natural hog casings. Day of rest and getting the smoker going again. Two 3 pound pork loins and 2 butts ground this time.20211218_222241.jpg 20211218_190723.jpg20211219_010937.jpg 20211218_232615.jpg20211218_222306.jpg

I made another batch of peppered buckboard bacon.
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Roughly 12 #
I used the top halves of 2 Boston butts with the fat caps. Also smoked the bones for bean soup.
Brined for 7 days with a tenderquick ,maple sugar and brown sugar blend
Cold smoked at 125* for around 5 hours
Let sit a couple days then mostly froze and sliced.
Came out great!!!

Due to the popularity of the Post of the Week, a decision has been made to add a category. Now users can vote for the best post of a recipe made by a user and the best post of meat processing by a user. So be sure to comment to cast a vote for each category.

These posts can come from anywhere that catch our eye but most will be selected from the Bragging Board “What did everyone cook today” or “User Recipes” sections.
This is not a giveaway contest. Strictly for bragging rights. To vote post a comment, meme, gif, or whatever with the username tag of your top pick on this post. Only one vote per username will be counted per category. The criteria for voting are personal taste. Pick what you think looks the best!!! The winners will be announced with great celebratory fanfare on the weekly Meat Matters post.

Week 8 (starting 12/13/21 and ending 12/19/21)
Week 1 Winner Idaho Smokey
Week 2 Winner HerbcoFood
Week 3 Winner GWG8541
Week 4 Winners Processing PapaSop, Recipes GWG8541 and processhead
Week 5 Winners Processing Deepwoodsbutcher, Turkey Surg
Week 6 Winners Processing MCURRAN, Recipe mfrievalt
Week 7 Winners Processing lkrfletcher, Recipe GWG8541

cdavis
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Grimpuppy
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GWG8541
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twilliams
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cdavis
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Grimpuppy
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IVERYAN
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Joemy96
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processhead
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To leave any comment below with the username of the post you want to see be the winner for each category. One vote per username will be counted.

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.
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Chef PapaSop ND Mike HerbcoFood processhead Jonathon Austin … and all the rest of you guys have challenged me to bring my A game, so despite not having much time this weekend I did manage to get my new Waltons 10" slicer and sliced that brand new home made sopprassata, which came out of my meat locker. Although I am pretty good at making stuff, I have no artistic capacity. I enrolled my wife to help me with creating a charcuterie appetizer for my sister-in-law’s birthday. Enjoy the post!

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For those wondering, I did slice the meat and the extra sharp cheddar cheese with the slicer, and it was soooooo much fun!!!

One of the holiday traditions my parents started many years ago, was making Peanut Brittle for giving to family and friends. Over the years they perfected their recipe, which was passed on to them from a friend. Each year their giving became more generous and one year they made over 100 bags of Peanut Brittle during the Christmas season, which was over 40 pounds of raw spanish peanuts. Friends they had gifted it to, began asking to buy it to give as gifts. My folks were not in it to make money or run a candy business, so they just told people to pay for the ingredients and they made it for them. Of course Mom and Dad always under estimated the actual cost of the ingredients, and gave away much more than they were paid to make. As they got older, keeping up with that type of volume became a little much for them. I began taking my kids over and helping out. I lost my Mom and Dad both in 2020. Dad was 91 and Mom was 87. A few months after Mom passed, my Dad asked me “do you suppose we could make some Peanut Brittle this year?” I told him sure and meant it whole heartedly. My dad passed away before Christmas. I kept my promise to him. I got together with my wife and sons to make sure we carried on the tradition and Dad’s wishes that year. Everyone in our family had the “recipe”, but you all know the process and “how to” is as important as the ingredients in any recipe. Candy making can be even more unforgiving than meat processing. I was blessed to have spend many days in my parents kitchen making this sugary Peanut delight. Buy the way, this brittle is not hard or sticky if made right. One of my nieces and a nephew asked if I would show them how to make the brittle last year. They helped me and my family carry out Dads wishes to make it last year. This year they asked me at Thanksgiving when we were making it this year. Well today was that day, or should I say the first day. I had my brother and his family together with mine learning and carrying on what Mom and Dad had made into a Christmas tradition. A few years ago my Mom put together a cook book for all of her kids and grandkids with a photo of them making Peanut Brittle one of the many years. It’s the best cookbook I own and the first picture I’m attaching is of them on the cover doing what they loved doing.
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Making brittle today to send out of state to family.
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The pot is an old pressure cooker my Mom used to make brittle and other candies. The spoon was hers also.
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So if you have a certain candy you make or other great cooking tradition you have during this holiday season, post it proudly. Merry Christmas!