my week with sausage
-
lets here what everyone made this week!
-
craigrice I like this game. Does it have to be sausage only? If so then I made Smoked Cajun Sausage out of Goose with High Temp Hot Pepper Cheese, sodium erythorbate as a cure accelerator and Sure Gel as a binder. I stuffed them into 32 mm and smoked them in our big commercial smoker.
If we mean everything then I also made some Tender Jerky out of Walton’s Bold (see how here https://meatgistics.waltonsinc.com/topic/598/how-to-make-tender-jerky-at-home) again! I made this batch to bring up to everyone I am going pheasant hunting with next week at the Oak Tree Lodge in South Dakota…I am super excited if you can’t tell by how many times I have mentioned it recently!
Then, I have also made dehydrated bacon with Salt & Vinegar wings shake or Cinnamon Toast Shake 3 times this week. And I ate nearly all of that! And because I have been watching carbs all week, other than the pizza I had to eat for a video (poor poor pitiful me as Warren Zevon would say!) so I think I have still actually lost weight this week! Sorry for that tangent!
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
-
craigrice I like this game. Does it have to be sausage only? If so then I made Smoked Cajun Sausage out of Goose with High Temp Hot Pepper Cheese, sodium erythorbate as a cure accelerator and Sure Gel as a binder. I stuffed them into 32 mm and smoked them in our big commercial smoker.
If we mean everything then I also made some Tender Jerky out of Walton’s Bold (see how here https://meatgistics.waltonsinc.com/topic/598/how-to-make-tender-jerky-at-home) again! I made this batch to bring up to everyone I am going pheasant hunting with next week at the Oak Tree Lodge in South Dakota…I am super excited if you can’t tell by how many times I have mentioned it recently!
Then, I have also made dehydrated bacon with Salt & Vinegar wings shake or Cinnamon Toast Shake 3 times this week. And I ate nearly all of that! And because I have been watching carbs all week, other than the pizza I had to eat for a video (poor poor pitiful me as Warren Zevon would say!) so I think I have still actually lost weight this week! Sorry for that tangent!
Jonathon just trying to get something started, dose not need to be sausage I put up 13 pint jars of beef cubes in the canner , 5 lb. snack sticks and a 2 lb. piece of Canadian bacon.
-
craigrice I like this game. Does it have to be sausage only? If so then I made Smoked Cajun Sausage out of Goose with High Temp Hot Pepper Cheese, sodium erythorbate as a cure accelerator and Sure Gel as a binder. I stuffed them into 32 mm and smoked them in our big commercial smoker.
If we mean everything then I also made some Tender Jerky out of Walton’s Bold (see how here https://meatgistics.waltonsinc.com/topic/598/how-to-make-tender-jerky-at-home) again! I made this batch to bring up to everyone I am going pheasant hunting with next week at the Oak Tree Lodge in South Dakota…I am super excited if you can’t tell by how many times I have mentioned it recently!
Then, I have also made dehydrated bacon with Salt & Vinegar wings shake or Cinnamon Toast Shake 3 times this week. And I ate nearly all of that! And because I have been watching carbs all week, other than the pizza I had to eat for a video (poor poor pitiful me as Warren Zevon would say!) so I think I have still actually lost weight this week! Sorry for that tangent!
Jonathon maybe do some jerky this week to !
-
Jerky is always worth doing but I am telling you, if you havent tried sprinkling some Salt & Vinegar Wing Shake onto some bacon and either putting it in the oven or dehydrator you don’t know what you are missing!
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
-
Jerky is always worth doing but I am telling you, if you havent tried sprinkling some Salt & Vinegar Wing Shake onto some bacon and either putting it in the oven or dehydrator you don’t know what you are missing!
Jonathon we talked about “Bay” seasoning it is good on wings as a dry rub then deep fried !
-
craigrice In the last week I have made 2 different French style Toulouse sausages, Walla Walla Sweet Onion and this morning I turned out some Elysian Brewery ‘Space Dust’ beer brats. I also made a sample batch of ‘Harissa’ seasoned sausage that is promising.
Better Living Through BBQ!
-
craigrice In the last week I have made 2 different French style Toulouse sausages, Walla Walla Sweet Onion and this morning I turned out some Elysian Brewery ‘Space Dust’ beer brats. I also made a sample batch of ‘Harissa’ seasoned sausage that is promising.
Joe Hell not from chee and chong I hope
-
craigrice
Nothing done this week but soon. My youngest son caught his second bow deer this past Saturday. No pics as I was out of town on a different but unsuccessful bow hunt. Had fun though.I wish I had the resources that Jonathon has and the part time gig Joe Hell has.
Couple years from retirement, then hitting up a couple of the local butcher shops for some part time work…
-
craigrice
Nothing done this week but soon. My youngest son caught his second bow deer this past Saturday. No pics as I was out of town on a different but unsuccessful bow hunt. Had fun though.I wish I had the resources that Jonathon has and the part time gig Joe Hell has.
Couple years from retirement, then hitting up a couple of the local butcher shops for some part time work…
PapaSop I took an early retirement now I am so busy I don’t know how I found time to work!
-
PapaSop I took an early retirement now I am so busy I don’t know how I found time to work!
craigrice
Lol. That’s what everyone tells me.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
