What did everyone cook today?
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I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 well I tried a batch of flat bread, the started a batch of pizza dough for tomorrow! Then made a batch of salsa, ate some spaghetti with my home made Italian sausages! Right now I’m planning a batch of kielbasa’s to do this weekend, with my brand new Walton’s stuffer and new meat mixer, it’s about time I get my smoker out! For sausage! First time making kielbasa so going tru different recipes! Garden Nut
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I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took.
skane said in What did everyone cook today?:
I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload
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skane said in What did everyone cook today?:
I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload
skane welcome to the party and great looking buckboard bacon!
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I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took.
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Yesterday’s lunch. I grilled up some of the latest batch of what’s becoming our “house” sausage.
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Tuesday. Wings.
Wednesday. Rib eye.
Today. Going back in time. Just me and CHEF BOYARDEE. Something about that crust.
Even the Angels approve!
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Tuesday. Wings.
Wednesday. Rib eye.
Today. Going back in time. Just me and CHEF BOYARDEE. Something about that crust.
Even the Angels approve!
PapaSop  
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PapaSop  
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garden nut Must be a pizza day
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Makin Bacon
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Made chicken Parmesan, got carried away and ate the after pictures before I could take them. I got a before they went in the oven though.
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I’m officially creating a rule where I can’t look at this thread until after lunchtime! It’s 8:30 and I’ve already eaten all the snacks I have brought for the day! Seriously John Gehringer PapaSop skibumben garden nut (LOVE the huge pepperoni) TexLaw those were some GREAT pics!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I’m officially creating a rule where I can’t look at this thread until after lunchtime! It’s 8:30 and I’ve already eaten all the snacks I have brought for the day! Seriously John Gehringer PapaSop skibumben garden nut (LOVE the huge pepperoni) TexLaw those were some GREAT pics!
Jonathon Don’t you have a freezer full of snacks there? Or did they not give you a key to the padlock?
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Tex_77 We do have them locked up though I have the key, I TRY to at least be reasonable with how often I dip into our stores of sausage as we occasionally do need them for events and other things
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 We do have them locked up though I have the key, I TRY to at least be reasonable with how often I dip into our stores of sausage as we occasionally do need them for events and other things
Jonathon I’d just go with the “Patrick” must have ate everything theory!
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I’m officially creating a rule where I can’t look at this thread until after lunchtime! It’s 8:30 and I’ve already eaten all the snacks I have brought for the day! Seriously John Gehringer PapaSop skibumben garden nut (LOVE the huge pepperoni) TexLaw those were some GREAT pics!
Jonathon I just made the same mistake, looking at this thread too early. At least I’m a lot closer to lunch time!
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I’m officially creating a rule where I can’t look at this thread until after lunchtime! It’s 8:30 and I’ve already eaten all the snacks I have brought for the day! Seriously John Gehringer PapaSop skibumben garden nut (LOVE the huge pepperoni) TexLaw those were some GREAT pics!
Jonathon
Hogwash, should be you’re first read every morning… Get ya fired up for the day! -
Smoked meatloaf with mashed baby reds, and NW blend veggies.
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