What did everyone cook today?
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Time to wrap these up and let them rest a while.
You never work a day in your life if you love what you do.
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Lance I’ll take a Modelo Negro & two ribs to go.
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Lance Looks like some good ol’ salt, pepper and garlic. Looking at negative temps this weekend, no smoking and grilling going on around here. Now next week will be a big sausage making weekend, 50-75 lbs will be made.
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Just a very simple venison meat patty, roasted cauliflower, roasted squash, tomatoes, sautéed onions and fresh sliced jalapenos.
HerbcoFood great looking meal
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Lance those ribs look tasty
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Lance Great looking ribs. Bet their delicious.
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wdaly I ditto that final look.
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Lance I love ribs and those look great. Might have to get some out of the freezer to thaw.
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Dr_Pain Since it is in your drying chamber I am assuming you fermented that peperoni and will keep it until semi-dried? Peperoni is on my list to do the meat has been in the freezer long enough to be trich free at this point.
mrobisr said in What did everyone cook today?:
Dr_Pain Since it is in your drying chamber I am assuming you fermented that peperoni and will keep it until semi-dried? Peperoni is on my list to do the meat has been in the freezer long enough to be trich free at this point.
I used L-HP as my culture and yes it is a semi dry (looking at 25% target weight loss) before I cook it
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
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gus4416 I had a few helping hands.
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
Tex_77 that is a lot to process!
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
Tex_77 Wow. You da man. That’s alot of work.
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
Tex_77 so what do you do when your feeling bord
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Tex_77 Holy moly. That will last at least two days.
That’s a lot of good work and a very nice setup.
Made chicken on the run strips for my son who came home from collage for the weekend, and for me and the wife sous vide some marinaded chicken breast to put on a salad. Sorry about the salad guys, almost embarrassed to put it on a meat site, but I gotta lose some weight
hey vegetarians, my food poops on your food!
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