I have been smoking, grinding and stuffing for about a week. Finished off a pork belly followed by 20# of two breakfasts, 10# of chorizo, and 20# of Texas Hot Links. I start tapping tomorrow so I will be a bit busy for the next couple of weeks. Easter is coming and it is time for Biały Kielbasa and smoked.
Cheers
Home for a couple of days before we hit the road again. Used the slow cooker to make some jambalaya with rice on the side.
I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
Finally had opportunity to use the BGE this year. First grilling day of the year. A couple of bone in strips with some mushrooms and onions along with a side of grilled asparagus rafts.
GWG8541 my heart is heavy for the loss of our BIA. I am in agreement with with you and have vented and sat in silence to try to understand and make peace. Unfortunately right now I think that it is going to be a long journey to get there. Instead, right now I broke open a bottle I was saving for something special. I will tip my glass and salute to those troops who were KIA and WIA and their families because the majority of us will never have to bear that burden. My prayers and thoughts are with them.
badfire2625 I understand where you are coming from. We lost three dogs over three years and it wasn’t any easier to get over the first to the last. We went almost two years trying to decide whether we wanted to get another. Well fate is a fickle suka (Polish word rhymes with itch). This is my new hunting buddy, 14 week old Spinone. 
Well this was my last dinner that I cooked up. Bacon wrapped venison back straps, venison flank fajitas, fresh tortillas, cowboy beans, fried potatoes, all the side fixings. Beer, bourbon and whiskey to wash it all down with and relax under the stars. This was my cooking station and mesquite provided the heat. Morning breakfast was fried potatoes, kiska and eggs no pics, though. 
Porterhouse hickory smoked reversed sear, cast iron roasted yukon gold roasted rosemary potatoes, parmesan crusted roasted asparagus, sauteed onions and sauteed portabella mushrooms.
Starting to get ready for a Polish Easter season. Made some smoked and fresh Polish. Shorter than normal, easier to cook up smaller meals. Still a bit of preparation needed, but we have a start.
I have been off the grid since Halloween, not a call in or out. Just got lucky tonight, a 4G one bar in the middle of CW TX. No power or running water.Better call my better half if this signal last, not a sound except crickets and coyotes. A blazing mesquite fire and a new bottle.
Jonathon said in Meatgistics Podcast: Raw Diet:
Also, we want to know how many steaks a week people eat. Am I the weird one for eating it 2-3 times a week?
About 2-3 times a month, more if you include wild game. We mix up the proteins throughout the month.
johnsbrewhouse said in Gardening, canning, pickling and everything related:
Tex_77 They become fertilizer, they are not worth the effort to clean and cook, not enough meat on them.
Must be reds, the grey and fox squirrels around here will make a tasty meal. Yeah they aren’t the meatiest of the bunch, a couple per person. The reds aren’t worth it due to size or flavor.
GWG8541 I am looking forward to hunting and ice fishing, all ready for that. Just the process of shutting things down for winter.
GWG8541 said in Drink of Choice:
calldoctoday its the best time of the year. It was only in the 50s during the day here and will be in the 40s tonight. Love it.
Yes great for getting out and enjoying the day. It also signals the rush to get things in order before the sn** arrives ( refuse to accept it). Great for hunting and enjoying a good fire. My punchlist keeps growing and the days keep getting shorter. The good thing is it is getting better for cold smoking.
Deer and warm weather. I haven’t even been out yet. My son decided to go out last Saturday morning. Got himself a nice little 4 point. He text me when he left the woods, met at his place and a hour and a half later it was in the freezer. 70 deg out when we finished. Warmest deer I’ve ever processed. Barely into rigor. On the plus side, the hide came off real easy.
A few year back I had to process one harvested in 90° temps. Fastest processing I have ever done. Field conditions, got it on ice in little over an hour, spent the next hour pulling thorns and sand burrs from my hide. Nothing easier than pulling off a fresh hide.
bocephus I am there with you. Mine doesn’t trust me with the laundry, but the cooking is my realm.
bcompton53 Great looking product. Sounds like you have had an excellent learning curve and now passing it along.
Dr_Pain the sure jell for making jams, jellies, ECT… Is not the same. Sure gel for sausage making will help with protein extraction.
zbigjeff I have a bottle of the Traverse City, I like it a pretty unique flavor. What did you think of it?