Guess I couldn’t get just one and not the rest.
Future Meatgistics and @Team-Orange members.

I should sign them up now… Hmm

We all came here for a reason. That reason never takes second place. It’s all about doing, sharing and helping each other achieve what brought us here in the first place.

Are we social? Absolutely. It just doesn’t dominate.

I’ll say that word again…

“Community”

The holidays finally over. It’s frigging cold. And I’m out of sausages.

15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)

Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.

25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.

Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.

Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.

Had these stuffed so tight one split where the meat probe went in. That’s a first.

Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. Thanks@parksider.

Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.

Whew…I need a beer. 🍻

Sliced up some leftover Philly brats for a quick morning scramble. Yum

processhead
Polite forum community protocol.
Sorry… Just don’t like that word here. So much more than that.
:wink:

Pizza night at the lake with my niece and hubbies new toy.

Well, a late afternoon snack or more? Old school bacon double cheese. Yep, on toast.

Yum

Debating whether to post this here or start one with Pa’s Black Bull as the title. Probably deserves it’s own. Anyway. Had a couple pieces of venison backstrap to grill this past weekend. Have used the Pa’s on pork butts but not venison. Injected both last Saturday morning and put in the fridge. Six hours later, took one out and fired up the grill. The second one I left in the bag but added some onions and a tbsp of Ultimate Steak Seasoning. That was Sundays plan.

This was the first one. A couple pics after it came off the grill. This was cooked indirect until it hit 125. Rested five minutes.

Probably the most tender and juiciest strap I’ve ever made.

The second one. Now the weekend got in the way. Fast forward to Tuesday afternoon. After 72 hours, now I’m curious. This was pulled at 130.

This was even better. I’m thinking the Pa’s is now part of the arsenal.
Will try some as bacon wraps this coming weekend.

Well Austin, been awhile. It’s not Totinos but…
Loaded up a Jacks and hoped for the best.

Fired up the grill and here we go.

A little awesome!

Just a pizza thing… 😉👴

A bit off topic but… Just had a short thunderstorm pass through. Not a big deal to folk’s in warmer climates but huge deal here in the great white north. It means the last of the white stuff is being washed away.

Although we’re sheltered in right now, those few rolls of thunder mean better time’s ahead. Being outdoors, grilling, smoking, camp fire’s and gathering with family and freinds.

Stay strong people… We got this!

Well Austin, been awhile. It’s not Totinos but…
Loaded up a Jacks and hoped for the best.

Fired up the grill and here we go.

A little awesome!

Just a pizza thing… 😉👴

JohnG5 said in Drink of Choice:

Someone please try this and tell me if it’s any good. I’d have to take out a second mortgage to buy some. https://www.cbsnews.com/news/sam-adams-beer-utopias-illegal-15-states/

Although interesting, nope!
Why?
Because we can.

processhead said in Self-Reliance: How do you?:

calldoctoday said in Self-Reliance: How do you?:

processhead It just about aught to be a requirement for hunting. How can you possibly understand your weapon & be familiar with it so that you can take the best shots possible in the field, without at least some practice on the range, if not extensive practice. All you could rely on otherwise is luck & me & luck have never got along too well apparently.

In Nebraska, and maybe elsewhere, you can’t get a hunting license unless you have had hunter education. There is an exemption for older adults, but at least it is getting the kids started out on the right foot.

I believe Wisconsin is the same unless there’s been a recent change. I went through it, my three sons have and so will the grandkids one day. Absolutely essential. Everyone should, even if you don’t hunt or are thinking about personal protection.

Chef said in liver sausage:

craigrice Just playing, truth is I would share any recipe that anyone wanted.

Never understood the reasoning behind keeping a recipe a secret, other than commercial purposes.

Much more important that recipes of the past be shared to insure that they are pasted on to future generations.

👏👏👏👏

lkrfletcher
Wow!

Jonathon
Well [censored]… Guess I can quit working on that idea. LOL. Nice!

badfire2625 said in My Meatgistics Apron:

PapaSop But my huge cranium is orange…

LOL

HerbcoFood said in Possible Cookbook in the Future???:

PapaSop Some of those recipes I read are absolutely horrible too.

Yep. Have to pick and choose.

HerbcoFood said in Possible Cookbook in the Future???:

Man I miss the days of Church cookbooks, that is one art that has died. My wife and I recently looked through the ones her parents have, boy howdy some of those recipes are wild. Some only are recipes for 50 people or more! I think the best way to handle this because we all have a large amount of recipes would be to limit each person to submit one dish per category. Some of us I’m sure could easily turn in our own entire cookbook!!!

Agreed. Some of these ae classics. Looked through some of the above after a recent passing. Stuff to be treasured.

RedJim64
Looking at this right at meal time doesn’t help. Looks wonderful!