What did everyone cook today?
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Sous Vide Pork Tenderloin last night and once again the Sous Vide Method turned out great. Pic’s below if anyone interested in how I did it.
lkrfletcher Best way to do that for sure. I’ve had great luck buying the Smithfield preseason packs and cooking them in their packaging at the same temp you did. Makes for a delicious easy weekday meal.
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FYI if anyone is local or coming through Wichita let me know I have these pretty awesome bacon flavored snack sticks that I am not going to ship out to people as they aren’t shelf stable as I didn’t want to add Encapsulated Citric Acid and by adding actual bacon I made it too hard to cookout enough moisture. If anyone is coming through I’ll have a package of em as a gift/thank you
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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FYI if anyone is local or coming through Wichita let me know I have these pretty awesome bacon flavored snack sticks that I am not going to ship out to people as they aren’t shelf stable as I didn’t want to add Encapsulated Citric Acid and by adding actual bacon I made it too hard to cookout enough moisture. If anyone is coming through I’ll have a package of em as a gift/thank you
Jonathon send it pony express it will be fine, but maybe wait until next week when it will be cool.
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What do you do on a rainy blustery day in the NW. You make sausage. 25 lbs. of Kielbasa, Jerrys Bratwurst and Texas hot link. Made the sausage and stuffed it yesterday, put the hot link and kielbasa in the smoker this morning.
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What do you do on a rainy blustery day in the NW. You make sausage. 25 lbs. of Kielbasa, Jerrys Bratwurst and Texas hot link. Made the sausage and stuffed it yesterday, put the hot link and kielbasa in the smoker this morning.
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Finished product out of the smoker and cooling down a bit. got the bratwurst in one picture too. Kielbasa on the left Texas hot link on the right
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Finished product out of the smoker and cooling down a bit. got the bratwurst in one picture too. Kielbasa on the left Texas hot link on the right
johnsbrewhouse That’s a work of art. Looks beautiful.
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Finished product out of the smoker and cooling down a bit. got the bratwurst in one picture too. Kielbasa on the left Texas hot link on the right
Mighty fine vittles
Life is a Garden - Dig it.
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Mighty fine vittles
Pulled out a brisket and cooked it up with Pa’s Black Bull.
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Dinner for tonight. Back ribs started on the smoker first thing this morning.
Status update, half way through my smoke, added my honey coated chicken breast for the daughter and granddaughter. Will give it a couple more hours before I move the ribs to a pan and cover them to develop my flavor and more tenderness. 
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Dinner for tonight. Back ribs started on the smoker first thing this morning.
Status update, half way through my smoke, added my honey coated chicken breast for the daughter and granddaughter. Will give it a couple more hours before I move the ribs to a pan and cover them to develop my flavor and more tenderness. johnsbrewhouse I knew I could smell something up here working in my office. So subtle still, but messing with my stomach while stuck in the office today.
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johnsbrewhouse I knew I could smell something up here working in my office. So subtle still, but messing with my stomach while stuck in the office today.
calldoctoday Long distance smoke, I believe you a quite a bit south of me. The wind is blowing out of the North today so it could be, enjoy the smells and don’t be overwhelmed working.
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I cooked up some more Philly cheesesteak brats last night. A great Walton’s mix if you haven’t made them yet. You should.
Life is a Garden - Dig it.
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I cooked up some more Philly cheesesteak brats last night. A great Walton’s mix if you haven’t made them yet. You should.
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Made some tender Sweet Chipotle jerky today and it came out great.
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That looks sweet (& spicy) & tender! Especially for jerky.
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Dinner is done, the ribs tasted almost like ham. Tender, juicy and a good smoke ring. Bones pulled right out. I’ll have the chicken in some pazole .
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Dinner is done, the ribs tasted almost like ham. Tender, juicy and a good smoke ring. Bones pulled right out. I’ll have the chicken in some pazole .
johnsbrewhouse
Looks awesome -
johnsbrewhouse Looks awesome! Do you homebrew or do you actually own/work at a brewery? If so, we’d love to try some for the podcast!
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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johnsbrewhouse Looks awesome! Do you homebrew or do you actually own/work at a brewery? If so, we’d love to try some for the podcast!
Jonathon I used to build homebrewing equipment and stills. I homebrew and make wine and mead occasionally.
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