Bragging Board

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  What did everyone cook today?
  • Tex_77  

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  erich52 all I said was [censored]. C. R. A. P.
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  Wisconsin Brats and Breakfast Sausage
  • Little Baby Teddy  

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  looks good
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  This topic is deleted!
  • Little Baby Teddy  

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  Pork Loin stuffed with Blue Ribbon brats
  • Retired RailRoader  

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  zbigjeff You are so correct
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  Philly Cheese Steak Brats
  • deweymeats  

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  deweymeats Great seasoning, love that stuff. Some seasonings like Hab Mango Brat are awesome but you wouldn’t want ot eat a bunch at a time, Philly is a great brat to eat lots of!
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  Custom Smokehouse
  • Dfryer  

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  sidpost I am assuming it was too big. You can either email it to me (click on my name and it will display email) or reduce the size and repost.
• 

  Lemon Pepper Chicken Jerky
  • Little Baby Teddy  

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  Little Baby Teddy That looks awesome! How did it come out? Got any finished product pics? That sound similar to the sweet little old asian neighbor of mines recipe. If she’s making it I love walking by her house, just an all around awesome smell!
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  Bacon in Brats
  • blrbys2  

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  Jonathon That’s exactly what I was thinking. Thanks for the reminder. I’ve only added crumbled cooked bacon in as a seasoning. It never was not eatable.
• 

  Maple Breakfast Sausage and Pork Steaks
  • Little Baby Teddy  

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  I just made some tenderized pork steaks from 1/2 of a 10 LB pork loin. Pork steaks will be breaded and fried later. I used Waltons hand crank jerky and meat tenderizer unit to tenderize the pork steaks. Love this machine. Then with the other half of the pork loin, I made maple breakfast sausage. The seasoning I used was High Mountain from Bass Pro. First time using this seasoning and I tell you it is some good eats.
• 

  My first turkey
  • AdamCA  

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  RON PARRISH Sorry !just saw the links! thanks again!!
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  What a selection and collection of affection
  • twilliams  

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  Dont worry Walton’s i still buy Excalibur through you folks as well…lol. Time to get some BBQ’N goin
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  Dry aging beef
  • Tex_77  

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  More like shaved Bresaola
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  Equipment
  • mccullen  

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  The list was sent to you after my errors 🤪 Biro band saw model33, holbart 20 qt mixer, Torrey grinder model 22, Holbart auto slicer model 2912! If any one else needs a list with photos and price Email me and I’ll send it to you!
• D

  Dry aged experiment
  • Dave R  

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  Jonathon I will get back to you if it doesn’t loosen up.
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  Akaushi ( waygu beef)
  • Dave R  

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  Jonathon I have the best neighbors, all meat heads that are also ranchers. Makes for a great combination.
• 

  Ceramic Kamado
  • deplorablenc1  

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  Tex_77 There you go. Now you are talking. They can get a little difficult to find around here used, but every now & then you will see something pop up & you jut have to be ready. I am in no hurry & have much more time than money.
• 

  Smoked Italian and polish sausage
  • bubba_mcnabb  

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  Thanks. Adding that to our list of things to try.
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  Wild Boar Canadian Bacon
  • Brianh  

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  Jonathon They don’t have a scale but the head guide estimated a live weight of 350 lbs. I can tell you it was all 2 men and a college baseball player could do to get it in a pick-up!
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  Natural pain relief
  • Dave R  

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  Joe Hell I will have to give it a try
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  Sausage Stuffers
  • Little Baby Teddy  

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  Now that I have Used the 11# Waltons Stuffer. ALL I CAN SAY IS SIMPLY THE BEST. AWESOME TOOL.
• J

  Hotdogs yesterday kielbasa today!
  • jsaaz23  

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  jsaaz23 Great work! Hotdogs are are on my list for sure!
• 

  Fancy Summer Sausage
  • KillerNoms  

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  KillerNoms That looks great & a good use of the freezer surplus too. Wish you could send some down this way. Dave
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  Bored and baking
  • Dave R  

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  Chef nice
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  A little Easter Ham today!
  • ClaytonD  

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  Jonathon this was a Costco precooked one. I ran it at 250 for about 4 hours from the fridge, put a glaze over it at about 130 and heated it to 140. Tasty!
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  Weekend Processing
  • Cabelas90  

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  cdub, nice work brother. I can almost taste them. PapaSop, I read your post (with a beer of course). Now I’m drinking beer with a bag full of jerky on the back deck.
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  Coppa!!!
  • deplorablenc1  

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  deplorablenc1 We just put some Pepperoni in today! I had to explain to my wife twice that a meatgistics user sent me Nyquil and Dayquil , she was very confused which is her natural state when I am trying to explain something from this insane community!
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  What did everyone cook today?
  • rtphilli  

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  Re: [What did everyone cook today?](/topic/1379/what-did-every one-cook-today)
• S

  Priorities...
  • srg158  

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  srg158 Nicely done! Charcuterie is the next thing we are going to be getting into here, we just have to get past a couple of things and late summer early fall we will hopefully have a bunch of stuff!
• B

  Temping your smoker
  high smoker temperature • • Brianzipperdog123  

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  Jonathon You need a natural gas propane grill so you can just let it run 24/7/365 and never have to worry about running out of fuel or coming home to a grill that isn’t ready to sear a steak!
• D

  Toile Paper Shortage
  • Denny  

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  Fat Bob LOL nice!
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  First Post - Landjaeger
  • tjbloom  

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  tjbloom We had the same issue trying to flatten em out. I really liked this flavor though, I am going to do it again just to have it. I wonder what it would be like with pheasant? That sounds like a pretty good Gamebird Gourmet…
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  Custom pellet smoker
  • s.a.m  

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  Finishing up some jerky, the batch before had 16lbs on it and still had a rack and a half empty, didn’t want to mix up the flavors! Better idea on the smoke it runs in this picture!
• L

  My new toy!!
  • Lance  

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  Jonathon thanks I sent you a email. I’m not the greatest with technology. Lol
• 

  Smoke going down
  • twilliams  

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  twilliams we only use tubed casings as well…they’re worth the little xtra money
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  Hog dogs
  • msalmon  

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  srg158 They look good! For brats and most sausage I don’t care if they are overcooked or anything, just as long as they are over 160 I am good!
• 

  More Venison Sticks
  • Derek_D  

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  Derek_D Darn, I thought from how you phrased that I thought maybe I found someone else who disliked it! Willies is the best, I go through periods where I like others more, but I always go back to Willies!
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  Ring bologna
  • twilliams  

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  srg158 i smoked mine to 160° internal meat temp
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  It was a Walton’s sausage weekend!
  • Retired RailRoader  

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  Parksider it was confirmed today that is an A-200 mixer. I’ve still got my eye on the D-300 I found.
• W

  Incredible Venison
  • wvhunter1965  

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  Darkfish89 Give it a try?
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  Braunschweiger (venison liver)
  • archeryrob  

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  I never found a way I really liked cooked liver until one day I saw a recipe for Liverwurst, my family always called it Braunschweiger. I edited the recipe from pig livers to match venison livers for size and have made it three years now. This year I found You can freeze the meat too much before grinding and I had a hard time getting it emulsified properly. I never got it perfect, but it got close and I learned a valuable lesson for making it in the years forward. Texture was good, but should have been better, but it still eats good. Recipe on my blog post for this and Youtube video on the process at the bottom. Long video on making it, so it you got a short attention span, just skip through it. https://youtu.be/wAhKKNedUDs
• S

  Good information
  • Smokin R's  

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  Smokin R's Thanks! That’s the entire reason Austin and I did this, so Walton’s customers could get the most out of their purchases, nice to hear it is working as intended!
• A

  What we have to go threw to get a Great Burger and Brew
  • akdave  

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  grousecatcher Right? That’s what I was wondering, I am assuming it is in a town but I’d assume part of what makes it sp special is the amazing journey akdave goes through to get it! I mean, surrounded by some of the most beautiful and wild nature in the world builds up a nice appetite and puts you in a great mood!
• 

  Monster Steaks
  • skibumben  

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  I was gifted the same cut from the boss the other day. I’m looking forward to that one!
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  Mexi-Chorizo goodness!
  • Njlungbuster  

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  srg158 Salute to you good sir, that looks awesome! As for the crumbly appearance/texture I think it could have been a combination of the pH and not mixing enough/got too warm during the grinding/mixing and destroyed your bond. Now, having said that the one commercial formulation that I have for charcuterie style chorizo specifically warns against overmixing. So, I am going to check with someone here more experienced with charcuterie than I am. He is out of the office for a while so it will be at least a few days before we hear back.
• 

  Andoullie snack sticks
  • s.a.m  

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  PapaSop one of my nephew’s and I favorite flavors!
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  Mexican Chorizo Fatty
  • Njlungbuster  

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  J.B.Mac yeah I know lol. But when it comes to these bacon wrapped rolls of deliciousness, gotta spread the love.
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  Venison Snack Sticks
  • Derek_D  

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  Let the mold begin!
  • deplorablenc1  

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  deplorablenc1 It’s probably too much for daily pics…can we get weekly? For anyone who might be confused as to why someone would spray mold onto their meat it is done to prevent the growth of bad mold. Basically, this mold is harmless to humans but it will outcompete almost any unwanted or dangerous molds.
• 

  Food idea's for Super Bowl 2020
  • Darkfish89  

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  Austin That sounds terrific. I just got back to town yesterday after a mostly meat free vacation for the last week. My first stop was the butcher shop for a hangar steak! I reverse seared to perfection!
• 

  Jerky
  • deplorablenc1  

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  Tex_77 I could have, I just skewered them because they were not very big pieces. The LEM slicer is at 1/4 inch. I just set them on the racks after.
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  Dried Beef Jerky
  • Parksider  

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  Parksider Make it official. Join the group.
• C

  Buckboard bacon
  • chippewa  

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  knifemaker3 said in Buckboard bacon: Looks Great! Only difference in your recipe and the one I use for back bacon (canadian bacon) is I only use brown sugar. Does the addition of the maple sugar add a maple taste to it? I can’t say there is a real maple taste. But I haven’t tried Making it without The maple sugar so it is hard to tell. Don’t want to mess up a good thing.
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  Product Question
  • Parksider  

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  whoa…@srg158 Love Bobby George’s scrapple and get there early for some cracklin’s! Don’t think I’ve had the beef sticks thought.
• 

  Smoked Chicken noodle soup
  • Riley Renwick  

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  Riley Renwick I saved the bones from two pheasants I just did with the idea being that I would make a soup out of them. Don’t know if Pheasant noodle soup will be as good as chicken noodle soup but we will see soon!
• 

  Garage setup
  • BobbyMac  

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  BobbyMac That is heck of a setup!!! Jealous
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  Venison Summer Sausage
  • Derek_D  

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  Derek_D good looking sausage!
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  Venison meat sticks
  • navarte  

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  Jonathon Yeah. I make both. Same as lemon but orange and I put a vanilla bean while it is soaking to give it a cream flavor. It is pretty easy to make.
• D

  Venison Bacon
  • deer13hunter  

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  Miller Yes, put it n a fibrous casing for cooking. I’d think you could use the non-edible collagen as well but I have never done that. If you stuff them and then cook them just make sure you turn it a few times during the cooking process.
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  Chicken Parmesan pizza sausage
  • Retired RailRoader  

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  Jonathon I used all chicken thighs, 1/2 of them with skin on for some fat. Processing was pretty easy, partially froze them and a single pass through a 4.5mm plate.
• 

  National Pizza Week
  • Tex_77  

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  Tex_77 It’s nothing, crazy, but I want to say it is $1.50 or $1.99, and a solid/easy option. I’ll have to try papa murphy’s sometime. I’d probably take their dough and make a stuffed pizza…their stuffed pizzas are amazing!
• P

  All in a day's works, or two....
  • Parksider  

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  Parksider Looks awesome!
• 

  Weekend summer sausage
  • blackbetty61  

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  blackbetty61 Jonathon It’s all true!!! Jonathon -You started this!! 2020 will be known as the bag free water bath year!
• 

  Pork Burgers
  • Brianh  

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  Brianh I’d treat it like a seasoning salt and go by taste. Add a bit and make a test patty. Also, I sent you a PM regarding Masterbuilt.
• 

  Habanero BBQ in the works
  • twilliams  

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  Derek_D Thankfully, for me and customers, I have nothing to do with the shipping of orders, I try to stay out of that as often as possible!
• C

  Busy couple days
  • chippewa  

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  chippewa Less for them is more for you and that was awful nice of you to make a separate batch. Willies is always the choice for a not hot snack stick in my mind, I love that stuff!
• 

  Cold smoking some block cheese.
  • Stats77  

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  Stats77 thanks for the tips!! I can’t wait to try this.
• 

  Linguisa 4.3 version
  • macsinsac  

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  dino21 it’s a combination of about 3 recipes I found on line. My best resource has been 2 books by Stanley & Adam Marianski one being “The Greatest Sausage Recipes” I found at Amazon.
• 

  Reverse seared steaks on the PK
  • Darkfish89  

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  That looks good, I can’t wait to get my 360 fired up!
• 

  first summer sausage success
  • fosterdave37  

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  fosterdave37 those look great!! Always feels great when you try something new and it turns out Good!
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  Pumpkin sausage
  • mccullen  

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  mccullen Oh yeah…also fresh ground pepper to taste!
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  Venison Roast
  • Don Rickman  

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  Don Rickman I am curious as to what made you use the Turkey Cure? Did you just have some leftover and decided to give it a go? I am glad it was good!
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  Working on opening day 😭
  • hotkarl  

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  hotkarl Incredible!
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  2019 bow harvest
  • twilliams  

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  Nice buck, congratulations!
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  more
  • craigrice  

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  craigrice I made 32 lbs of Canadian Bacon the on Sunday. Too bad it was for someone else.
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  some cheese i smoked
  • craigrice  

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  craigrice That’s a good idea! Kids these days are technology advanced!
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  grandchild help /w photos
  • craigrice  

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  some of my smoking this year
  • craigrice  

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  15 Nov 2019 Bow Harvest!
  • AdamCA  

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  AdamCA Beautiful!!! I’m jealous! That big ole boy I’m sure is going to turn into some amazing sausage! I hope you can share some more pics along the way!
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  Making bacon today
  • leesanders  

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  leesanders I made some Canadian bacon with 1/2 pork loin I thought that it would last a while . not I ate it up in less than a month !
• 

  Daughter’s first ever deer-Crossbow 2019
  • AdamCA  

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  AdamCA Congratulations to the young hunter.
• 

  Got ribs?
  • Joe Hell  

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  KansasDad the last batch I used the same cure as I do on our house bacon. 1000 grams white sugar, 675 gr. Diamond Kosher salt and 90 grams pink salt per 5 gallons of distilled water. This next batch I’m using a ‘dry’ brine from Jess Pryles. Just google her name and ‘beef bacon’.
• 

  This topic is deleted!
  • twilliams  

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  Sausage made this weekend - Holly Regular Pork Sausage
  • raider2119  

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  Jonathon Sounds good. Can’t wait.
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  Smoked Cajun sausage
  • AdamCA  

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  Tex_77 I WANT THAT…lol
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  All beef foot long!
  • Joe Hell  

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  Joe Hell That’s like two meals for me. Wow, Very nice.
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  Drying some Jalapeños for summer sausage
  • chippewa  

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  chippewa I guess I’ve never really contemplated what the dehydrated flakes are made from and for some reason I had it in my head that they were basically just the seeds but of course they aren’t, they are exactly what you are doing…sometimes my beliefs on things are ludicrous once I examine them more closely!
• 

  PK grill/smoker dinner for 2
  • Darkfish89  

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  Darkfish89 I made a Ribeye the other day that had the most gorgeous fat I’ve ever had on a steak. I preferred it over the meat…I admittedly overcooked it though.
• 

  Dinner of the Gods
  • Darkfish89  

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  johnsbrewhouse We do have some interesting food markets around here. I’ll have to do some digging. I’ll be traveling to the Oregon coast soon. There are all sorts of unique shops along the way.
• 

  Fermented chili sauce as a marinade.
  • macsinsac  

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  Jonathon it was fantastic! Put a foil pouch with some cherry-apple-maple pellets on the far right burners, 2 on the left side off for indirect cooking. I’ve done it before with Frank’s Hot Sauce, but since I had my sauce…
• D

  Akaushi Ribeyes
  • Dave R  

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  johnsbrewhouse gorgeous!
• 

  Fermented chile sauce, part deux turn up the heat
  • macsinsac  

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  Jonathon That one goes way back!
• 

  My first try at ham
  • Prblmchld63  

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  Jonathon I smoked it at 180 for five hours than stoped the smoke and cooked til it reached 150. I T
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  This topic is deleted!
  • Prblmchld63  

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  Tomahawks on the PK grill/smoker
  • Darkfish89  

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  Those look beautiful. Going to Sam’s tomorrow anyways, Sooooo…
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  Pancetta Arrotolata!
  • Joe Hell  

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  Departing Contestant Yes! I much preferred the stuff I browned in a pan. When it first hit the pan it went nearly translucent then produced a gorgeous golden color.
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  Fermented chili sauce, part deux
  • macsinsac  

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  Jonathon it’s really easy, it’s the waiting. But we’re used to that having to wait thing cuz we’re sausage & cured meat makers, right?
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  Fermented chili sauce
  • macsinsac  

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  macsinsac I’ll try the same recipe with jalapeño!
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  Surf And turf
  • macsinsac  

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  Jonathon Never heard of them. Had to give up cucumbers, to burpy
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  You're all propabaly all tired of my tri tip posts..
  • macsinsac  

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  Jonathon We have close to 80 different offerings, not including what ever sausage I dream up each week. That ought to keep me busy and the diet fresh!
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  Bring on the heat.
  • macsinsac  

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  macsinsac That sounds great. I forgot that I have a bunch of cayenne too! Lately it seems that I can’t get enough heat. Food seems more fun when you work up a sweat! lol