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• Little Baby Teddy
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Well Santa brought me a little something to get started dry aging beef with. Will probably start out with a choice rib roll or strip loin, because I’d hate to screw up a high dollar prime cut of meat. Stay tuned for more.
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Tried out my new Waltons stuffer on a small batch of venison & pork boudin today. Stuffer worked flawlessly. Flavor was dead on for boudin with the trinity, fresh green onion, fresh parsley and chicken livers. Great on a cackers with stone ground mustard and hot sauce, but will increase seasoning level about 20% next time. -
Had a successful weekend hunting thanks to the cold weather that came through this past weekend. I harvested a nice 5 1/2 year old buck that I’ve affectionally named Chicken foot due to his unusual rack. I have pictures from last year just after he broke off that side either in a fight with another buck or some other accident. Processed him Sunday morning and dropped off the head and cape to be mounted. -
I just took these two pheasants out of the brine tank where they have been curing for 3 days. Ready to go in the smoker this morning after a short drip-dry. One of them shows some signs of being hard-mouthed by the dog. I need to have a little conversation with her about that. Her side of the story goes like this. " If you were a better shot, I wouldn’t have to chase down these cripples and hard-mouth them"… Yeah, she has got me there… -
I’ve had a decent year in the marsh. I’d like to make some sausage or snack sticks with puddle ducks and geese. If I don’t grill them, I usually sneak them into summer sausage. I’d like to do something different this year. What is your favorite sausage or snack stick seasoning for ducks and geese?
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8lbs pheasant sausage with habanero mango seasoning, high temp cheese and fennel in 26mm collagen casings.
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 Just sharing first time making for me.
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This holiday season we took a chance and decided to cure and smoke a pork leg. Up to this point snack sticks have been the most complex items I have done. Never have I cured or smoked anything this big - risky Christmas morning endeavor. The pork was raised, processed and smoked on the property. I have learned so much from this community that I thought I would pass what I have done on. Nothing ground breaking, just a simplified version of Walton’s Smoked Ham recipe anyone should be able to pull off. The result was a knock-your-socks-off, melt in your mouth, incredibly clean and fresh tasking Christmas Ham. All kids, grandkids, siblings, in-laws, and the misses agreed - best ham they have ever had. This recipe is etched in granite and we do not plan to change any aspect with respect to this method/ingredients. Following Walton’s Ham cure video tutorial/recipe - I was having a hard time wrapping my head around the units of measurements for the cure. I wanted to make sure the food was delicious and SAFE to eat but was second-guessing concertation levels for ‘lbs’ of water vs ham size, etc. To simplify things, I made a spreadsheet to be able to apply to any weight of ham - scaling the 25lb bone-in example. The tutorial Walton put out is a great place to start and a required watch for the spreadsheet to make sense. Note - my ham was boneless at 16 pounds. If doing a bone-in ham at 16 pounds, the flavor profile will be be a bit stronger. Enter your Ham weight (lbs & oz) and the desired pump (20%) in the orange boxes. The green boxes output the amounts of water/ingredients for the injection specific to your ham weight. I used grams (g) for the dry ingredients. Also, my smoker is very difficult to keep under 170 degrees. So my cooking schedule was a bit different than the one mention in the tutorial. Here is the spreadsheet: https://docs.google.com/spreadsheets/d/1YZ-Fp-lw1tqjd2fBJ7zRMCgVLF1P6xbYwdlOxbpLn5A/edit?usp=sharing Here are some pictures: https://drive.google.com/drive/folders/1p1nymIIeSLypNCNt5BllI6Eh4aJZWygn?usp=sharing
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25 lbs of fresh kielbasa 25 lbs of smoked kielbasa 25 lbs of Krakow 125 potatoes pierogis 125 polish cheese pierogis Cioppino Polish version?
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Made some Jalapeño Summer Sausage for Christmas gifts and personal use this week. I used Excalibur’s Jalapeño summer sausage mix along with Walton’s Sure Gel, cheddar cheese and cure #1. Unfortunately I didn’t check my stock and I was out of ECA. I used 8 lbs. chuck trimmed off all hard fat, 4 lbs. pork butt and I added and additional 1 lb. of pork fat back. 1st grind through a 10mm plate followed by an additional grind through a 3mm plate. Once ground I used my 20lb. mixer to get protein extraction. Then they were stuffed into 2 1/2 x 12 fibrous casings and then put them into the refrigerator overnight for the cure to work. The next day they went into my PID modified electric smoker with a mailbox mod for my AMPS pellet tray. They were smoked at 120 no smoke for an hour then I bumped the temp up to 130 with Apple/hickory smoke. Remaining smoke schedule was 140 for and hr., 150 for an hr., then 160 until the internal temp hit 130. At the 130 mark they were removed from the smoker and placed in a 150 sous vide bath until the internal temp reached 150 Since I used pork in the mix I held the sausage in the sous vide bath for an addition hour to make sure the meat was pasteurize. After their sous vide bath they went for an ice bath plunge and were then hung up at room temp for 2 hrs. to bloom. I was very happy with the result but all recipients loved them. Thanks to Walton’s for all their excellent products, tutorials and Livestreams.
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