Made some pickled vegetables today. Sorry no meat this time

Hi, I am 40 years old. I’m from northern MN. I grew up hunting and fishing. We have been butchering and processing our own meat since i was a kid. My dad has taught me the basics but now I am more interested on perfecting the process and making the best product i am capable of with the equipment I have. I am constantly researching better equipment and make upgrades when the wallet allows. I have learned a lot from this website over the past year and i appreciate all the videos that explain why you do what you do.

Made some progress today.

daryl Here is the one my father in law and I built last year

Snake River Smokers
Here is the picture of the finished outside

I recommend Yellowstone if anyone is looking for a series to watch. There are 2 seasons out now and it’s from the Paramount channel.

I love my Weston Pro #22 grinder.

Reverse sear TBones tonight on the Pit Boss

I made smoked salmon today.

skibumben I tried out your limoncello recipe but I substituted the everclear with white rum. I hope it turns out ok. I know it’s not nearly the proof of the everclear so I might scale back the water a bit on the simple syrup. I will let you know how it turns out. Not that I know what it should taste like. But my mom spends time in Italy every year and she raves about the lemoncello so I will let her be the judge when it’s ready

Made ribs today I dont think anyone liked them I had all these leftovers. LOL

Tex_77 Lol. I forgot what that meant for a minute. But I got ya now. I better join team blue.

Do you guys think this mixer will work well for making sausage. I can buy it for $500 and it only has the dough hook with it. It is a 20qt mixer

Tex_77 Looks great. I’m on my way but you better cut me off a bigger piece. lol

Jonathon looks like the website is working well again. Seems to be back to normal.

sbtech i had mine read some crazy temp reading on one of my probes a couple different times but I was able to clear it on my own some how. But I don’t remember how. But it was reading something crazy lik 256,987° lol

skibumben tell me more about that limoncello

If anyone is having problems with their GrillEye Pro cloud service hear is something to try. This was provided by GrillEye customer service.

YooperDog I use the Grilleye Pro Plus. It is wifi and bluetooth ready. It has 8 ports, came with 2 probes. I had to buy the rest separately. I like this way better now that they came out with the cloud firmware allowing you to monitor it from anywhere on your phone as long as you have wifi connection at the head unit and cell service or wifi at your phone. It was kind of a pain to set up the first time. Also company based in the UK so customer service is kind of a pain due to time zone differences. But all in all it works well. I also have been eyeballing the fireboard.

Does anyone know where to find the nutritional information for the seasoning kits