What's your next Meat Project?
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processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
Paul
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kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead How nice that it is a family affair. Good looking family, even the goofy son in law LOL!!
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Dr_Pain Good to see you getting back in the saddle. Jerky looks great.
Improvise, Adapt and Overcome! Semper Fi
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Dr_Pain Good to see you getting back in the saddle. Jerky looks great.
Bob Stehlik said in What's your next Meat Project?:
Dr_Pain Good to see you getting back in the saddle. Jerky looks great.
Thank you sir! Glad to be back!
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Dr_Pain
Looks great. Back at it already… You are one tough son of… Oops, well, you know. LOL -
Dr_Pain
Looks great. Back at it already… You are one tough son of… Oops, well, you know. LOLPapaSop said in What's your next Meat Project?:
Dr_Pain
Looks great. Back at it already… You are one tough son of… Oops, well, you know. LOLThank you Papa. I am taking on small project and taking my time. Cooking helps my brain which is the slowest to recuperate from the hospital (suffer hospital psychosis after not sleeping for 5 days straight.
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PapaSop said in What's your next Meat Project?:
Dr_Pain
Looks great. Back at it already… You are one tough son of… Oops, well, you know. LOLThank you Papa. I am taking on small project and taking my time. Cooking helps my brain which is the slowest to recuperate from the hospital (suffer hospital psychosis after not sleeping for 5 days straight.
Dr_Pain
All in time. You got this! -
kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead glad you liked it. Did it have enough heat for you or did you add more red pepper?
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
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kyle said in What's your next Meat Project?:
Dr_Pain looks good. Glad your getting back to a somewhat “normal life”
I had a normal life and now defining a new life. It is so weird to be in the uncertainties of life when you use to live in the predictable
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processhead glad you liked it. Did it have enough heat for you or did you add more red pepper?
kyle said in What's your next Meat Project?:
processhead glad you liked it. Did it have enough heat for you or did you add more red pepper?
It was about right for most of the folks in our household.
Next time I might make a small “special” batch just for me with a bit more red pepper flakes.
No complaints though. A very nice balance of heat and and seasoning.
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kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead Love it when the family gets involved. More options arise for sure. I would like it because they could be the cleanup crew (that’s one item I dislike for sure).
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kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead fun and tasty, that is hard to beat.
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Dr_Pain that looks really good.
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Dr_Pain glad to see that you are getting out there again. Take your time though and heal.
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kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead Those additional hands will make the work go quickly. Good looking crew.
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kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead That’s a whole lot of grinding going on there with some good help with highly contagious great attitudes to boot.
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Pivodog said in What's your next Meat Project?:
Finally, tried out my 2-month-old Coppa!
I need this recipe!!! Last coppa I made was a spicy crusted cappicolla which turned out great but the spice crusted coppa looks even more amazing
Dr_Pain Now that is really nice!
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