What did everyone cook today?
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Joe Hell looks good
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We were closed at work for covid so I decided to make a batch of venison Italian sausage.First time making these !They turned out pretty tasty -
Jonathon I really would like to try one of those sous vide things I have been thinking about for years.
Sous vide will change your life in a good way.
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We were closed at work for covid so I decided to make a batch of venison Italian sausage.First time making these !They turned out pretty tasty
RON PARRISH Looks great. I agree - love good Italian sausage. In fact, it was making Italian sausage that got me hooked on sausages and cured meats years ago. Makes a great sandwich with a bit of sauce and mozzarella cheese on a po boy bread.
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Tex_77 What did you think? I see the pics but don’t see your review? I have to assume you’d have reached out to me outside of public if you didn’t like them?!
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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Tex_77 What did you think? I see the pics but don’t see your review? I have to assume you’d have reached out to me outside of public if you didn’t like them?!
Jonathon The brine and breading is awesome highly recommend! Great crispness and flavor, chicken was extremely moist!
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Anyone who is interested in trying some, we might be able to run some spcials on it during our cyber monday livestream!
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Tex_77 Where’s that cream gravy?
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Tex_77 Where’s that cream gravy?
calldoctoday well ran out of time, it was a crazy weekend.
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We were closed at work for covid so I decided to make a batch of venison Italian sausage.First time making these !They turned out pretty tasty
RON PARRISH did you do a 50/50 mix with pork? Looks good.
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Made four pies today, 2 pumpkin, one pecan and one walnut. A batch of yeast rolls, put the turkey in the brine and put it outside in natures cooler. Forgot about making a pan of corn bread for the wife to make stuffing with too. Then bitched at UPS because they can’t seem to do anything right anymore. I don’t know who is worse the or FedEx, glad Amazon is shipping their own stuff now.
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Made four pies today, 2 pumpkin, one pecan and one walnut. A batch of yeast rolls, put the turkey in the brine and put it outside in natures cooler. Forgot about making a pan of corn bread for the wife to make stuffing with too. Then bitched at UPS because they can’t seem to do anything right anymore. I don’t know who is worse the or FedEx, glad Amazon is shipping their own stuff now.
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Made four pies today, 2 pumpkin, one pecan and one walnut. A batch of yeast rolls, put the turkey in the brine and put it outside in natures cooler. Forgot about making a pan of corn bread for the wife to make stuffing with too. Then bitched at UPS because they can’t seem to do anything right anymore. I don’t know who is worse the or FedEx, glad Amazon is shipping their own stuff now.
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Well here is my turkey I injected and brined with cold phosphate and Walton’s Turkey Cure. I rubbed it with Excalibur’s Rosemary, Basil and Thyme seasoning and the results were stellar. The turkey was extremely moist and did have a slight ham flavor as mentioned with using the turkey cure. Also made homemade greenbean casserole, pecan pie and three types of deviled eggs.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Well here is my turkey I injected and brined with cold phosphate and Walton’s Turkey Cure. I rubbed it with Excalibur’s Rosemary, Basil and Thyme seasoning and the results were stellar. The turkey was extremely moist and did have a slight ham flavor as mentioned with using the turkey cure. Also made homemade greenbean casserole, pecan pie and three types of deviled eggs.
Tex_77 Looks fantastic. I forgot to take any pictures before the crowd got to it.
BTW, how did you remove the backbone. I got lazy this year and used my saw-all. (I did have a clean new blade; took about 15 seconds)
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Tex_77 Looks fantastic. I forgot to take any pictures before the crowd got to it.
BTW, how did you remove the backbone. I got lazy this year and used my saw-all. (I did have a clean new blade; took about 15 seconds)
Chef kitchen shears.
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I did the traditional with turkey mashed potatoes, gravy, stuffing, creamed corn, cranberries, made from scratch rolls, relish tray with home canned pickles ,olives, and a pumpkin cheesecake on a chocolate crumb crust with a whipped cream -cream cheese topping
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and I forgot to mention the candied yams
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We were closed at work for covid so I decided to make a batch of venison Italian sausage.First time making these !They turned out pretty tasty
RON PARRISH we did hot Italian venison sausage this year for the first time. Let me tell you it changed the game with baked spaghetti and lasagna.
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RON PARRISH we did hot Italian venison sausage this year for the first time. Let me tell you it changed the game with baked spaghetti and lasagna.
erich52 I always use Italian sausage in both of those
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