What did everyone cook today?
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Tex_77 Right now it is because I’m only getting half power. The new valves are arriving sometime this weekend. Then, the party is back on.
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YooperDog They can dry out quickly if you don’t keep an an on you temps. They do need to be brought to 160 degrees at least on the smoker, if only smoked. You can do a partial smoke and then can it and it stays moister. You could compare it to smoked whitefish as far as the moisture. I would say it is dryer than a cooked piece of tuna, but really good, it fishy.
johnsbrewhouse thanks I can relate. Whitefish is big up here. Makes a great smoked fish and sausage. Now if I can only get the shop to give me their recipe. LOL My favorites are trout and salmon, fresh or smoked.
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calldoctoday You probably eat more steak than anyone I know!
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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calldoctoday You probably eat more steak than anyone I know!
Jonathon Nothing wrong with eating lots of steak! I’m going to be cooking a tenderloin this weekend! Also going to try out the Chicken on the Run breading on some fish.
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Tex_77 Nice, that’s one of the things they reached out to me and said to try. Specifically, he said to try shrimp, and I never need much of a reason to eat shrimp so we will post results!
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calldoctoday You probably eat more steak than anyone I know!
Jonathon Gee, I thought that was PapaSop . However, I got a good price on some Winn Dixie Beef Choice T-Bones for $5.79 on the way back to the office this evening. I could not help myself, so I got three of them with three big taters. You know, its been too long…
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johnsbrewhouse thanks I can relate. Whitefish is big up here. Makes a great smoked fish and sausage. Now if I can only get the shop to give me their recipe. LOL My favorites are trout and salmon, fresh or smoked.
YooperDog How about that Smoked Mullet?
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Reverse seared a Certified Angus Beef tenderloin on my PK360 PK-Grills using B&B Oak Lump Charcoal.
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That tenderloin looks amazing and cooked perfectly.
We spend yesterday making 20 lbs of summer sausage and finished up stuffing 25 lbs of snack sticks this morning.
Some shots of the crew in my basement playroom.
Paul
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That tenderloin looks amazing and cooked perfectly.
We spend yesterday making 20 lbs of summer sausage and finished up stuffing 25 lbs of snack sticks this morning.
Some shots of the crew in my basement playroom.
processhead Love that Sausage Press. Everything else looks good too!
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processhead Love that Sausage Press. Everything else looks good too!
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That tenderloin looks amazing and cooked perfectly.
We spend yesterday making 20 lbs of summer sausage and finished up stuffing 25 lbs of snack sticks this morning.
Some shots of the crew in my basement playroom.
processhead I have my great grandparents sausage stuffer similar looking to yours. Missing the tubes and fitting, but it is one solid piece of equipment.
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Made some fried catfish tonight using the Chicken on the Run breading Walton’s sells and it turned out great. I might add a little corn meal to the mix next go round. Also made home made coleslaw and red beans and rice to go with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made some fried catfish tonight using the Chicken on the Run breading Walton’s sells and it turned out great. I might add a little corn meal to the mix next go round. Also made home made coleslaw and red beans and rice to go with it.
Tex_77 Looking Good! Well, except for, where’s those Winter Crappie?
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Tex_77 Looking Good! Well, except for, where’s those Winter Crappie?
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Made some fried catfish tonight using the Chicken on the Run breading Walton’s sells and it turned out great. I might add a little corn meal to the mix next go round. Also made home made coleslaw and red beans and rice to go with it.
Tex_77 looks great. Tough fish to find up here. Get my fix though traveling south a couple of times a year.
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Made some fried catfish tonight using the Chicken on the Run breading Walton’s sells and it turned out great. I might add a little corn meal to the mix next go round. Also made home made coleslaw and red beans and rice to go with it.
Tex_77 Nothing like good fried catfish and coleslaw ( well except maybe crawfish)
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gChart said in What did everyone cook today?:
Yeah, nice Enterprise! (I’ve got one too). Salami looks great.
Thanks.
Another hobby of mine is restoring and using old equipment.
Here are before and after pictures of that stuffer.I also added the “torque amplifier” to replace the OEM crank.
Paul
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I have an Enterprise that is in about the same condition as the before photo but no stuffer tube
I have no means anymore of restoring it
If anyone wants to pick it up I will give it away
Wichita Ks.
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