What's your next Meat Project?
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Those look great. Chili dogs are hard to beat.
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Holding tonight, then in the smoker 1st thing in the morning. Chili dog with jalapeños and cheddar. Hot links to follow once they are done.
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Holding tonight, then in the smoker 1st thing in the morning. Chili dog with jalapeños and cheddar. Hot links to follow once they are done.
Gmoran man those look great
congrats -
kyle my wife tied so she wouldn’t have to do cleanup
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Gmoran she’s no dummy.
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Holding tonight, then in the smoker 1st thing in the morning. Chili dog with jalapeños and cheddar. Hot links to follow once they are done.
Gmoran nice, don’t be afraid of the sous vide. Just check the internal temp regularly and you will have no problems. They look great, you got this.
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johnsbrewhouse I’m gonna smoke these first then into the Sous vide. First time doing dogs and doing Sous vide.
Gmoran I am cheating since it’s hard to get my Traeger to smoke low unless I put them in the cold chamber which is small. I made them with Hickory powder. With the Landjaeger in the oven and franks in the sous vide I’ll have 17 lbs. of product to keep an eye on today.
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Gmoran We’ll see how that works with me, I think I’ll end up tying and cleaning up. She said she would help stuff.
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Gmoran We’ll see how that works with me, I think I’ll end up tying and cleaning up. She said she would help stuff.
johnsbrewhouse at least yall are getting some help.
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Completely normal suburbia life.
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Gmoran the old ladder sausage drier. Heck yeah
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Gmoran We’ll see how that works with me, I think I’ll end up tying and cleaning up. She said she would help stuff.
johnsbrewhouse said in What's your next Meat Project?:
Gmoran We’ll see how that works with me, I think I’ll end up tying and cleaning up. She said she would help stuff.
be happy with any help you get, my wife usually leaves the house when I make sausage
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Gmoran said in What's your next Meat Project?:
kyle my wife tied so she wouldn’t have to do cleanup
good lady to help at all
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makes me think that a wooden cloths drying rack would work in a pinch
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johnsbrewhouse at least yall are getting some help.
cdavis She did help me with the franks, had to teach her how to crank at the right speed. She offered to clean up until the sink drain decided to clog up when the dishwasher went to drain. Guess who got to lay under the sink and play plumber and curse the plumber who built the house, before he could finish cleaning the stuffer and showing her how to tie franks. She was good help though and liked the frank mix.
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johnsbrewhouse said in What's your next Meat Project?:
Gmoran We’ll see how that works with me, I think I’ll end up tying and cleaning up. She said she would help stuff.
be happy with any help you get, my wife usually leaves the house when I make sausage
kyle mine just goes downstairs and plays with her quilts and says she didn’t hear me call.
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johnsbrewhouse I’m gonna smoke these first then into the Sous vide. First time doing dogs and doing Sous vide.
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Gmoran You will love the control over temp and consistency of product when you sous vide.
Surg there was a person I think from Australia on the site awhile back talking about making biltong. I am not sure if he described any recipe or process, though.
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Surg there was a person I think from Australia on the site awhile back talking about making biltong. I am not sure if he described any recipe or process, though.
Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.
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Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.
YooperDog You have been one busy son of a gun! Great Job.
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