What did everyone cook today?
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Healthy Pig: Pig must have worked out every day at the gym, no drugs or alcohol. “1” long casing for 25lbs Italian sausage. No blowouts no tears.
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog That buzzard looks great. I like the way you netted it too. I usually just brine mine for two days & it is wonderful & can’t take anymore. That must have been some kinda flavor. I agree, the Walton’s turkey brine is the best!
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog WOW That bird looks great. You’re the man.
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Healthy Pig: Pig must have worked out every day at the gym, no drugs or alcohol. “1” long casing for 25lbs Italian sausage. No blowouts no tears.
JoeB All I can say is WOW. It’s like a work of art. But, I think a couple of the links are 3 cm smaller than the rest.
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JoeB All I can say is WOW. It’s like a work of art. But, I think a couple of the links are 3 cm smaller than the rest.
zbigjeff Not to worry. The less than perfect were executed in a fiery pit of hot coals and consumed by their maker in conjunction with a copious amount of libation.
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Tries something new for me when it comes to snack sticks. A few weeks ago I cold smoked a pound of the high temp cheddar cheese with sugar maple. Then vacuum packed it and put in the fridge. Made a 10 pound batch of willies yesterday with it. A little heat with a mild smoked cheese flavor. I would definitely make it again.
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Tries something new for me when it comes to snack sticks. A few weeks ago I cold smoked a pound of the high temp cheddar cheese with sugar maple. Then vacuum packed it and put in the fridge. Made a 10 pound batch of willies yesterday with it. A little heat with a mild smoked cheese flavor. I would definitely make it again.
jpurol interesting
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Looks GREAT!!!
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jpurol got to ask you where did your recipe come from? What it is it origin?
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I’m fm the Buffalo ny area which is Polish. Just interested in trading polish traditional recipes. Thanks
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do you have a good pierogi recipe ?
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I’m fm the Buffalo ny area which is Polish. Just interested in trading polish traditional recipes. Thanks
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craigrice my grandma used to make good ones. I will go thru her recipes and see if I can find it.
jpurol yes, but I also have a great recipe for lazy pierogi
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craigrice what area of the country are you located??
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