pork butt burnt ends

Re: What did everyone cook today?
Pork butt burnt ends

Pork butt but ends

Smoked then reverse seared Denver steaks, salad and walnut brownies

One morning I was taking out the garbage. Ot was very foggy looked across the field and saw 4 deer disappear into the fog bank.
Knowing their direction I quickly went to the house got the son up and sent him ( with his 243) down a fence line to cut them off and hopefully get a good shot. Which he did. The rest reversed course and ran directly into my sights. A few hrs later we were packing 2 deer in the cooler. Plenty of meals were had that winter and spring from that harvest

smoked deer cube steaks

Smoked Burgers… Guys loved them

Rib eyes and Country pork ribs.

Looks good chef. I’m more laid back.
Today it was smoked hot dogs and sous vide deer steaks. Not fancy but delicious

Sous vide 2 recipes of pprk loin.
This afternoon making batch of breakfast sausage and a batch of kielbsa

OK got a Vnova Sous Vide and a container . Making Kielbasa Sunday afternoon and Smoking Monday .
Looks like Smoke to 130 internal then Sous Vide to 152 internal temp.
Thanks for all the responses

T bones marinated in Pa’s smoked on. Pit boss smoker grill. Good good good

Pa’ s black bull T bones and Cyclops Greek Chicken breasts vac tumbled, vac packed in fridge to smoke tomorrow.

Thanks guys . definitely looking into the sous vide.

Thanks guys . definitely looking into the sous vide.

wonderful.
some background before I continue.
Being born in Deutschland (Germany) and my wife an US Army Brat that spent an extended time there we have been for years looking for a Brat in the Regional flavor we were used to.
Made my first batch of 100% pork Blue Ribbon Bratwurst Seasoning last week… Saw her eyes light up . I must say its as close as we have found anywhere. Will be making much more of these for sure

Jonathan many many thanks for that explanation. I will read all the links.
Just one question comes to mind
do you cool the sausages from the smoker BEFORE vacuum packing or just vac pack hot from the smoker
Again many many thanks
and of course GO TEAM BLAZE ORANGE

trying to learn all I can about water bath finishing summer sausages after smoking

I have done probably 10 batches of summer sausages in the last 2 years and love making them but the inconsistent finishing times are driving me up a wall so I am looking at water bath or Sous Vide finishing as it seems like it really cuts down on finishing time
So Please dump your knowledge on a “beginner”
Why and how should I proceed in this endeavor please be as specific as you can as I know nothing about this
Thanks in advance for all responses

Jonathon said in Something we forgot during the livestream!:

Gigawatt hot with High Temp Hot Pepper Cheese

its 60% deer 40% pork butt . So looks like I will freeze it and feed little by little to dog
100 lb German Shepherd… don’t think it will her her as she chews on deer legs that are weeks old without issue