What did everyone cook today?
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Thick cut pork chops seasoned with Excalibur’s Poek and Roast seasoning.
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Tex_77 https://www.waltonsinc.com/camp-chef-flat-top-grill I think you were talking about this the other day? They just came in and I got them setup. Not a ton of information on them yet, I am pretty sure Colton is hankering to use them.
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 https://www.waltonsinc.com/camp-chef-flat-top-grill I think you were talking about this the other day? They just came in and I got them setup. Not a ton of information on them yet, I am pretty sure Colton is hankering to use them.
Jonathon not exactly. This is what I have.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I have the same one. Also have the single burner model. Use them mostly when camping. You can feed alot of people with the double burner model.
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse what did you use for meat is it a pork loin
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johnsbrewhouse what did you use for meat is it a pork loin
gus4416 Yes it is a pork loin, trimmed and netted to keep the shape, Just getting ready to pull it off the smoker. Will post a picture of it sliced when it cools.
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rlammers Looking real good. Did you stuff the mushrooms with a jerky gun?
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse that looks fantastic. How thick will you slice the bacon?
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rlammers
Awesome! I’ll be right over. -
johnsbrewhouse that looks fantastic. How thick will you slice the bacon?
JoeB probably about an 1/8" or so
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Sounds great. Will you freeze some vacpak or use ?
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JoeB I cook the mixture and let it cool down then i just use a spoon to put it on the cap.
rlammers that’s too bad… you missed all the gun cleanup
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Tex_77 YOU’RE THE MAN… WOW!!!
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JoeB Keep so out for fresh, portion and vacuum seal the rest for later
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JoeB Keep so out for fresh, portion and vacuum seal the rest for later
johnsbrewhouse Would never work in my house… It would disappear like magic. . . . . Response… I see nothing, i know nothing, i hear nothing
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