What did everyone cook today?
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Not what we are having for supper but I made jerky today.
Twenty lbs of boneless venison roasts netted me about 8 lbs of ready to eat snacking.
I had about 1/2 lb of little pieces that don’t fit on the rack very well. I decided to grind them roll them into flattys which are now in the smoker to finish up. They should be interesting.
Paul
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processhead Awesome looking jerky. What seasoning did you use?
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Not what we are having for supper but I made jerky today.
Twenty lbs of boneless venison roasts netted me about 8 lbs of ready to eat snacking.
I had about 1/2 lb of little pieces that don’t fit on the rack very well. I decided to grind them roll them into flattys which are now in the smoker to finish up. They should be interesting.
processhead good looking jerky.
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processhead Awesome looking jerky. What seasoning did you use?
Bob Stehlik said in What did everyone cook today?:
processhead Awesome looking jerky. What seasoning did you use?
I used Hi Mountain Hickory Blend seasoning.
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Not what we are having for supper but I made jerky today.
Twenty lbs of boneless venison roasts netted me about 8 lbs of ready to eat snacking.
I had about 1/2 lb of little pieces that don’t fit on the rack very well. I decided to grind them roll them into flattys which are now in the smoker to finish up. They should be interesting.
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Made some kabanosy. Did a separate writeup with details. Pretty tasty.
https://meatgistics.waltons.com/assets/uploads/files/1653024076189-20220519_222032.jpg -
processhead that is some nice looking snacks what did you use for a flavor or just none
gus4416 said in What did everyone cook today?:
processhead that is some nice looking snacks what did you use for a flavor or just none
I used Hi Mountain Hickory Blend seasoning.
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Not what we are having for supper but I made jerky today.
Twenty lbs of boneless venison roasts netted me about 8 lbs of ready to eat snacking.
I had about 1/2 lb of little pieces that don’t fit on the rack very well. I decided to grind them roll them into flattys which are now in the smoker to finish up. They should be interesting.
processhead YES! I have just been awaiting for prices to get decent so I can make up another batch.
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Not what we are having for supper but I made jerky today.
Twenty lbs of boneless venison roasts netted me about 8 lbs of ready to eat snacking.
I had about 1/2 lb of little pieces that don’t fit on the rack very well. I decided to grind them roll them into flattys which are now in the smoker to finish up. They should be interesting.
processhead Doin’ it up RIGHT!!!
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It is a beautiful day outside, so I fired up the outdoor griddle. I cut up boneless chicken breast for some Gojuchang chicken, Teriyaki veggies, and fried rice. Now back to the yard and garden work.
GWG8541 Wow! Just wow!
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Grimpuppy
this is my 1st attempt at Boudin. Now I need to decide if I use my mixer or grinder tomorrow after it is cooked. I used your recipe.
Cindy Bushar 0 the mixer works better than a grinder. Let us know how it turns out!
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kyle I too have tried the franks redhot powder and while it does help a little I ran into the exact problem you are having, couldn’t get the franks seasoning flavor right without making them overly salty. Adding a small amount DID add a little nice flavor to it, but I tend to drowned stuff in Franks, not add just a splash. Popcorn is my new favorite thing to add it to, melt some butter, add some franks and its delicious!
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Wife has a business dinner tonight so im on my own. time to eat and drink like the 18 year old i still am at heart!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Wife has a business dinner tonight so im on my own. time to eat and drink like the 18 year old i still am at heart!
Jonathon what no frozen pizza?
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Wife has a business dinner tonight so im on my own. time to eat and drink like the 18 year old i still am at heart!
Jonathon Oh, Man! That will bring the Red Hot Backside!
Trust me, 30 years ago, I’b be like, “Where’s the Heat?”! -
21st Anniversary. Wife said she would rather eat my cooking at home, so I cancelled the steakhouse and got cooking!
Tomatoes, red onion, cucumber, avocado in balsamic vinegar and olive oil
Scallops, seared with a brown butter dill gewurtztraminer deglaze reduction.
With my own cold smoked salmon.
NY Strip steak, with grilled zucchini and asparagus, sauteed green beans, and rosemary roasted red potatoes. With bernaise sauce. Steak was sous vide to 128 then hickory smoked at 150 then reverse seared.
All served with a cabernet sauvignon. I even remembered to get flowers and card! -
21st Anniversary. Wife said she would rather eat my cooking at home, so I cancelled the steakhouse and got cooking!
Tomatoes, red onion, cucumber, avocado in balsamic vinegar and olive oil
Scallops, seared with a brown butter dill gewurtztraminer deglaze reduction.
With my own cold smoked salmon.NY Strip steak, with grilled zucchini and asparagus, sauteed green beans, and rosemary roasted red potatoes. With bernaise sauce. Steak was sous vide to 128 then hickory smoked at 150 then reverse seared.
All served with a cabernet sauvignon. I even remembered to get flowers and card!Dave in AZ Wow, good show! No wonder she would rather eat at home!
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