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Meatgistics - Walton's - Community
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  5. Weekend project.

Weekend project.

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  • M mdseaside

    20 Lbs. of Willie’s snack stick. 17 Lbs. elk with 3 Lbs. pork fat and a little extra pepper flakes. pepperoni.jpg . Dried 1 hour then smoked 3 hours then sous vide at 152 degrees for 2 hours. Came out great.

    cdavisC Offline
    cdavisC Offline
    cdavis
    Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
    wrote on last edited by
    #2

    mdseaside man they look great 👍 congrats

    1 Reply Last reply
    0
    • M mdseaside

      20 Lbs. of Willie’s snack stick. 17 Lbs. elk with 3 Lbs. pork fat and a little extra pepper flakes. pepperoni.jpg . Dried 1 hour then smoked 3 hours then sous vide at 152 degrees for 2 hours. Came out great.

      B Offline
      B Offline
      bocephus
      Team Orange Power User Canning Masterbuilt Veteran
      wrote on last edited by
      #3

      mdseaside They sure look good, nice job.

      1 Reply Last reply
      0
      • mrobisrM Offline
        mrobisrM Offline
        mrobisr
        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
        wrote on last edited by
        #4

        They look good.

        1 Reply Last reply
        0
        • M mdseaside

          20 Lbs. of Willie’s snack stick. 17 Lbs. elk with 3 Lbs. pork fat and a little extra pepper flakes. pepperoni.jpg . Dried 1 hour then smoked 3 hours then sous vide at 152 degrees for 2 hours. Came out great.

          kyleK Offline
          kyleK Offline
          kyle
          Regular Contributors Veteran Canning Team Blue Power User Sous Vide
          wrote on last edited by
          #5

          mdseaside do you bag them in the sous vide or not.

          hey vegetarians, my food poops on your food!

          M 1 Reply Last reply
          0
          • M mdseaside

            20 Lbs. of Willie’s snack stick. 17 Lbs. elk with 3 Lbs. pork fat and a little extra pepper flakes. pepperoni.jpg . Dried 1 hour then smoked 3 hours then sous vide at 152 degrees for 2 hours. Came out great.

            wdalyW Offline
            wdalyW Offline
            wdaly
            Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
            wrote on last edited by
            #6

            mdseaside Those look mighty fine!

            1 Reply Last reply
            0
            • Dr_PainD Offline
              Dr_PainD Offline
              Dr_Pain
              Sous Vide Dry Cured Sausage Traeger Team Blue
              wrote on last edited by
              #7

              Boy…… this look awesome!

              1 Reply Last reply
              0
              • Garry TarpleyG Offline
                Garry TarpleyG Offline
                Garry Tarpley
                wrote on last edited by
                #8

                Elk snacks for breakfast. mmmm sounds good

                1 Reply Last reply
                0
                • kyleK kyle

                  mdseaside do you bag them in the sous vide or not.

                  M Offline
                  M Offline
                  mdseaside
                  Team Orange
                  wrote on last edited by
                  #9

                  kyle Yes I do. Un bagged or naked as some call it seemed to wash out some of the smoke and overall flavor from them.

                  1 Reply Last reply
                  2
                  • M mdseaside

                    20 Lbs. of Willie’s snack stick. 17 Lbs. elk with 3 Lbs. pork fat and a little extra pepper flakes. pepperoni.jpg . Dried 1 hour then smoked 3 hours then sous vide at 152 degrees for 2 hours. Came out great.

                    ND MikeN Offline
                    ND MikeN Offline
                    ND Mike
                    Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                    wrote on last edited by
                    #10

                    mdseaside great looking sticks!

                    1 Reply Last reply
                    0
                    • Jamieson22J Offline
                      Jamieson22J Offline
                      Jamieson22
                      Team Blue PK100 Regular Contributors Sous Vide Power User
                      wrote on last edited by
                      #11

                      Those look perfect!

                      1 Reply Last reply
                      0
                      • G Offline
                        G Offline
                        gus4416
                        Team Blue
                        wrote on last edited by
                        #12

                        That looks great

                        1 Reply Last reply
                        0
                        • B Offline
                          B Offline
                          Bigbass68
                          Yearling
                          wrote on last edited by Bigbass68
                          #13

                          20220223_172044.jpgmade 100lbs deer bologna this weekend with high temp cheddar cheese amazing

                          mrobisrM YooperDogY cdavisC PapaSopP Jamieson22J 5 Replies Last reply
                          6
                          • B Bigbass68

                            20220223_172044.jpgmade 100lbs deer bologna this weekend with high temp cheddar cheese amazing

                            mrobisrM Offline
                            mrobisrM Offline
                            mrobisr
                            Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                            wrote on last edited by
                            #14

                            Bigbass68 looking good.

                            B 1 Reply Last reply
                            0
                            • mrobisrM mrobisr

                              Bigbass68 looking good.

                              B Offline
                              B Offline
                              Bigbass68
                              Yearling
                              wrote on last edited by
                              #15

                              mrobisr thanks

                              1 Reply Last reply
                              1
                              • M mdseaside

                                20 Lbs. of Willie’s snack stick. 17 Lbs. elk with 3 Lbs. pork fat and a little extra pepper flakes. pepperoni.jpg . Dried 1 hour then smoked 3 hours then sous vide at 152 degrees for 2 hours. Came out great.

                                YooperDogY Offline
                                YooperDogY Offline
                                YooperDog
                                Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                wrote on last edited by
                                #16

                                mdseaside looks great, nice job

                                1 Reply Last reply
                                0
                                • B Bigbass68

                                  20220223_172044.jpgmade 100lbs deer bologna this weekend with high temp cheddar cheese amazing

                                  YooperDogY Offline
                                  YooperDogY Offline
                                  YooperDog
                                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                  wrote on last edited by
                                  #17

                                  Bigbass68 nice looking, 100lbs wow.

                                  1 Reply Last reply
                                  0
                                  • B Bigbass68

                                    20220223_172044.jpgmade 100lbs deer bologna this weekend with high temp cheddar cheese amazing

                                    cdavisC Offline
                                    cdavisC Offline
                                    cdavis
                                    Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                    wrote on last edited by
                                    #18

                                    Bigbass68 it looks amazing. Congrats 👍

                                    1 Reply Last reply
                                    0
                                    • B Bigbass68

                                      20220223_172044.jpgmade 100lbs deer bologna this weekend with high temp cheddar cheese amazing

                                      PapaSopP Offline
                                      PapaSopP Offline
                                      PapaSop
                                      Team Orange Power User Veteran
                                      wrote on last edited by
                                      #19

                                      Bigbass68
                                      Perfect!

                                      mrobisrM 1 Reply Last reply
                                      0
                                      • PapaSopP PapaSop

                                        Bigbass68
                                        Perfect!

                                        mrobisrM Offline
                                        mrobisrM Offline
                                        mrobisr
                                        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                        wrote on last edited by
                                        #20

                                        Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.

                                        20220221_102954.jpg
                                        20220221_192426.jpg
                                        20220225_175315.jpg

                                        YooperDogY G kyleK C Jamieson22J 6 Replies Last reply
                                        7
                                        • mrobisrM mrobisr

                                          Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.

                                          20220221_102954.jpg
                                          20220221_192426.jpg
                                          20220225_175315.jpg

                                          YooperDogY Offline
                                          YooperDogY Offline
                                          YooperDog
                                          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                          wrote on last edited by
                                          #21

                                          mrobisr those are some nice looking links

                                          1 Reply Last reply
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