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
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.
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 
Tried my hand at baleron. I think basically a Polish cross between Canadian bacon and ham. Used a pork butt cut into thirds. Not quite sure of all the possible seasonings, everything I found was in Polish. I can read, write and speak some but not as proficient as a native speaker.
Biscuit been there, done that. I do buy a hank of casings every now and then when we are doing a lot of sausage, 100+ lbs and that is the only way I know of untangling them and then repack what we didn’t use. The best solution for small batches is to get pre-tubed casings.
twilliams I am with the others in this thread. This C19 craziness has caused our son and fiancee to cancel their wedding and reception and with the help of my better half decided to hold the event at our place and I can cook.The ace in the hole is that I have a brother that is a chef and is going to show up early and get things rocking.
Things are going to happen, you just need to power through them. I appreciate the folks that enjoy the food and not worry much about those that don’t. Folks have different tastes and expectations, e.g. Chicken Express or KFC.
Jonathon I am jealous about the pheasant, but I needed to celebrate my wife’s birthday and she has been hinting for beef. I found beef tenderloin for 5.99/lb. Going back tomorrow to stock the freezer.
Beef tenderloin, grilled Mexican street corn, baked potatoes, herbed butter and sauteed mushrooms and onions.
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processhead congrats to both. There isn’t much to harvest other than the breasts on the wild birds. But they do provide a tasty meal.
Jonathon understand the feeling, had a new vet make a mistake, not a happy camper. Most issues are rare.
processhead thanks. I will have remember to give this a try this fall.
lkrfletcher Nice flattop, just starting to warm up in the UP, grilling season on the horizon
Jonathon I think it is a great idea. It already pretty much happens naturally on this site, but would create a little bit of an incentive. As my Marine brother says, improvise, adapt and overcome. We got that from our parents
Jonathon good luck with your dog. They are good sized dogs. Ours was pretty docile overall, except when she was after chipmunks, which she hated. She tore off gutters/downspouts and siding to get to get to them. The rest of the time she just laid in the sun in wait
I sure wouldn’t have wanted to try to carry her around.
mcduffins I will have to second what Chef said. This is a hobby that you will always be learning and there is a lot of experience here in the community. Go Team Orange 
processhead I am keeping an eye open for a bowl chopper, just because. I remember back when I was younger with all the small mom and pop grocery stores and meat markets and seeing all that style equipment behind the counter. My family had an old Hobart grinder. That there is a piece of history