What's your next Meat Project?
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johnsbrewhouse Yes, my apologies. We have done three & yes, I saved a lot, a whole lot, compared to the normal quality especially. We decided to restore an old one this time, but I have lost a lot of my energy & I am way behind. The problem is when I would get transferred. I will not say I lost, but then I would have to sell for cheap & I have seen multiple buyers of our homes re-sale & rob the bank. That is very depressing.
calldoctoday Easily misunderstood, Bobcat is know more for equipment rather than branding for a welder. I did one house rebuild and sold it for more than I had in it, then lost 50K on it when the deadbeat went bankrupt on me. I chased him through bankruptcy three times and finally got a judgement against him which was worth nothing since he had nothing. I end up with a capitol loss that I can only write off 3k per year due to IRS rules. I think this is finally the last year for the write off. We are waiting for the market to fall right now with all the buyers who couldn’t afford what they bought and buy another piece of property and down size building a new house and sell the one we have. It’s way to big for two of us and we can build what we want and bankroll the rest of the profit from the sale.
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25 lbs of W Beef Stick stuffed and just hanging out til tomorrow when it gets to meet the smoker. That seasoning just smells so good!! I’m gonna buy the Willies with MSG and see if there is a big difference between MSG and nonMSG. I’m still probably gonna like the W Beef Stick better though. Look at that particle definition through the casing, that’s what it’s all about!.
twilliams another great looking batch of sticks. Congrats
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse they look good and I like the bags saying Dynamic on them !
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse Looks delicious.
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse Now that looks tasty, I know who is going to enjoy that a whole lot!
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse I’m getting ready to hit the rack and now I’m hungry. Those sticks look and sound tasty.
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse good looking sticks.
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
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johnsbrewhouse you had me at Maple
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse Nice test batch. Love maple bacon sticks or like patties I just made for some out of town visitors. Just a little piece of heaven.
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johnsbrewhouse Nice test batch. Love maple bacon sticks or like patties I just made for some out of town visitors. Just a little piece of heaven.
zbigjeff these are some that I made for one of my granddaughters!
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the square trays are from the local Family D store and just fit in the 8" vac seal rolls they hold about 13 oz 's or 12 links
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craigrice You are a great grandpa. I was tooooo lazy before company arrived and only made maple patties and hot italian patties. But, in your case, they will always remember you each time they cook them up. My company just left after a week of very good times.
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as it is I am a great grandpa I married a women older than me many years ago ,I have I think 8 or 9 grand and I think 12 great scattered around the country about 8 local
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as it is I am a great grandpa I married a women older than me many years ago ,I have I think 8 or 9 grand and I think 12 great scattered around the country about 8 local
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craigrice Nice job with the packaging and the sausage too. They should enjoy the eats from their grandpa. I know I have a grandson who goes looking in the fridge for sticks now.
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craigrice Those look great. Thanks for sharing the tray source.
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craigrice those look great
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zbigjeff said in What's your next Meat Project?:
zbigjeff Well, cold smoked 'em for 4 hrs, vacuum packed and quality checked 1 pack of 2). Sous Vide at 160 for 1.5 hrs. Took both out of the bag and placed one in a CI to brown. After the finishing process, both methods produced equal taste and are pretty close to the good Slovenian sausage I’ve had in the past. Thinking it’s a win. Will have bona-fide Slovenians whose parents made them back in the day coming in next week for the Kurantevanje (Slovenian Mardi Gras) taste them and get valid 3rd party opinions.
If appearance means anything, they look legit, Jeff. Happy Carnival.
processhead glen Well, the person who cranked for her dad over 20 years came into town (her dad only made one type of sausage for the neighborhood and it was only the type I made. About 200+ lbs each time and 2 times a year.) I cooked them for 1.5 hours at 160, sliced them and she tasted. Conclusion: Taste and texture were very good. The amount of garlic juice was just a little more than her dad’s. Then, she looked up after 2 mins and said: "you pretty much nailed it. The crowning glory was she took 6 Slovenian sausages home with her. I just smiled.
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