Boy season slipped upon me fast, wasn’t quite ready for it. I kept them in the frig. 4 or5 days vacuumed sealed so I ended up with a few wrinkles in them but they will be just as tasty. I’m sure they will go with something I’ve yet to smoke.
They got a little cayenne,mustard seed,dill,salt,and garlic clove in them.

Just made signature smoked kielbasa using the recipe on package,except added 1/2 cup jalapenos chopped in a 10# batch of 70/30 deer and pork fat.
Yum, taste great had a good amount of spice even without the peppers. Thinking next time to add a whole cup of peppers,we like it spicy. Kinda like summer sausage. Smoked in the vertical smoker as instructed.
Will definitely buy again.!!

Just love those smoked Briskets and a little dead bird to have while waiting LOL

I’m sitting here having a glass of wine catching up on post and LMAO. Thinking of which kind of sausage i’m going to do next. I hear Lot’s of good points. I spent many many hundreds of $ on equipment including my 10$ digital scale.
Before the charts and even now, my wife would ask why it’s taking so long to measure ingredients, because I do off poundage some times, and its whats on hand. (But measure twice cut once.) … Easy grams or tbs,etc. would be nice… I think the folks at Walton’s deserve a Blue Ribbon for there great work. I thank them very much. They are right there for all questions, no matter how many times they have heard it or how stupid of one I ask.

My sausage making on hold for a little while. Garden in full swing.! Added about 1 cup chopped Jap’s and a cup of onion chopped. Came out just about right, my family liked it cause it has a good kick but not a burning heat. I wanted it hotter ( next batch) lol It made 6 pints with 6 1/2 lbs tomatoes. I wasn’t sure which I wanted more a a big juicy burger with a couple slices of the giant tomato or salsa, salsa a was on hold over night… salsa.jpg

Ghost pepper cheese is like taking a bite of a med. hot jalapeno, I mean just one little bite of the cheese so be gently. I find it quite nice as your eating a couple bites of sausage then get a little kick…I seem to remember about a cup to 10# of meat but a cup and 1/2 would get a kick every bite… YUM

If you ever been to Co. or N.M. you know how much we love our Hatch green peppers on everything. I’m still not sure why there not as popular in TX. Green chicken chili is one favorite, along with pork chili. But they only come in August., so get um and store them.I did mine!!! First you must blister the skins so they can be peeled. They store easy like this. A bushel plus a little makes 5 gallon zip locks full. You can peel them as you make up things to eat.

Yes use 10% more of whatever season you choose. I used fresh ground jalapeno in mine several times they don’t come in as hot as you may think but sure do work, I’ve used all different cheeses in them as they all give a different and nice punch.

Big Mango’s are in in fresh right now so I cut 5 up and made some dip for Hot salsa. Looks like my dog wants a bite also. LOL

Just made these the other day. They were Deer and Pork added 1 pound of ghost pepper cheese, some cheddar and a cup of ground hot serano peppers. Boy they go along OK, then you get a bite of the pepper and ghost pepper ye-ha .

medium rare or you’ll be sorry

Very nice 5x5 going to miss this years hunt.

YUM going have to try that . good idea.

Sorry here it is:
6 cups mangoes
1 red onion finely diced
1 cup seeded diced red bell pepper
( 2or 3 red jalapeños I added 1 red tabasco and 1 small Hatch pepper cause we like a kick to it, all out of the garden)
1/2 tsp red pepper flakes
2 cloves garlic
2 tsp finely chop ginger
1 cup brown sugar
1 1/4 cup 5% vinegar
1/2 cup water
chop everything fine.
bring all ingredients to boil reduce simmer 5 minutes make sure sugar is dissolved
Have your 1/2 pint jars ready and your lids and water bath
use slotted spoon to fill jars as usual leave that 1/2" head space
Process for 10 minutes here at sea level.I’m at 135’above sea level.
15 minutes for pints if you want to double recipe.
yummm

Big Mango’s are in in fresh right now so I cut 5 up and made some dip for Hot salsa. Looks like my dog wants a bite also. LOL

Might try the Hatch, but wife makes Habanero jelly. It’s great just enough heat but doesn’t linger very long.

Thanks I just finished a big bowl of pork green chili for lunch yesterday. Where’s the cold water LOL

If you ever been to Co. or N.M. you know how much we love our Hatch green peppers on everything. I’m still not sure why there not as popular in TX. Green chicken chili is one favorite, along with pork chili. But they only come in August., so get um and store them.I did mine!!! First you must blister the skins so they can be peeled. They store easy like this. A bushel plus a little makes 5 gallon zip locks full. You can peel them as you make up things to eat.

I bought a white ( white is what you want) form Denver tent co. about 1990 it was fire resistant, light weight, and had a chimney hole made of fire proof material. It was a 14x16 with 5 foot walls,came with a water proof floor canvas. It was great! We used it in 2 foot snows had our little wood stove in it and we stayed plenty warm. best part was it provided lot of light being white. Sold it after 20yrs, and it is still being used.I would go get used carpet from a store and make a floor, we could walk around barefooted ,lol.

Here’s another
4 cups milk
4cups heavy cream ( 2 cans Eagle brand condensed milk)
2 tbs vanilla extract
1/2 tsp salt
1 vanilla bean (optional)