Finally finished my first dog project, they taste just like a hotdog should,yeah!
Wasn’t sure as the seasoning was a good year old, I forgot to order the real seasoning
when I ordered the casings. Had to soak my old seasoning all day to get it from cake. Only thing
that was unusual was when I put in the Vitamin C ( since it didn’t have sodium erythorbate )
thanks to the suggestion by Dave in AZ . Trying to stir in the C, it kind of wanted to come back to the top acting like it didn’t mix so before pouring in my seasoning to 1/2 the meat I just stirred it good and poured right away, seemed to be just fine. Followed Walton’s recipe. Here’s, some pics.
Thanks to all of ideals from my meat lovers!!!

Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and pecan smoke.

Tried my hand at some gumbo yesterday, only my second try.Usually wait for wife to do it. Used seafood with my H-110 sausage. Spent a full 45 minutes stirring my roux,without it your sunk. Still have fresh bell peppers in garden even had one red one, it hit 34deg. that morning but now warming up back to low 80’s Yea. There are many recipes on internet and I kind of mix two to get my version. It came out OK I wouldn’t compare it with our local Cajun restaurant but we all liked it. Plus I tried to cheat and use a quick microwave brown rice ,you really need the long stem white, and I didn’t have an amber beer like Abita, a New Orleans favorite. Were lucky we have a local seafood shop we get fresh oysters every week. It took 2 hours non stop at stove and 2 more hours to finish. But here’s some pic’s

Update: Just found pork sirloin roast at local HEB grocery store for 99cents a pound. Going to put a little smoke on them today, wife debating on to just eat them or make tamales. Just like a woman .LOL

About Hip: the new procedure is to go into the front instead of side ( No muscles cut this way). I was off pain pills in two days, it’s 2 weeks now barely need the cane but use it, no falling allowed. Will see surgeon tomorrow, but this is been painless compared to my knee replacements.
Thanks for support.

I used trimming’s from two large briskets I had made earlier, but just took time to trim only meat. Was a little short so added one chicken quarter and a small amount of pork meat. So came out with about 6# beef and one pound other, added about a lb of pork fat and the rest brisket fat to get 10#s. So I didn’t spend hardly any money on it . Got where I try not to waste anything… Tight wad… I guess

This month in the TX park and wildlife mag. on line. They have a big article on tamales and how to make them using venison. Hunt Texas Dec.2021 is then headline
tpwmagazine.com

Merry Christmas to all and hope y’all have a great holiday season.
Have a smoking good time
God Bless

Just wait till your fully retired, never enough time to do it all. LOL

Thanks I went ahead and rinsed them twice ,20 minutes each time , came out good . Pic to follow in a couple days ,it’s tax day for me today ugg.

The dehydrator is a cool trick that will be my next try. Thanks for info.

Good ideal I’ve never used one.

it’s on new years day. The more black-eyes you eat the more money you will make that year…

Start as low as you can 110-120

I like the back splash on the outside one I have, but 6ft is just barley enough room. I just google up stainless steel tables for one I have the other I got at a yard sale.

You want to stir the flour and oil till you get a dark caramel color, it takes a good 30 -45 minutes. What I did was add the onions, after you get a dark peanut color and cook 5 more minutes,then add the celery and chopped peppers cook 5 more, then garlic and cook 1 more minute. Add the 12oz amber beer. This was when I added the secret ingredient file’ about a tablespoon. That is make it darker,
Add the seafood cook 5-10 minutes and eat. Enjoy…

I want a smoke house like that!!! Kool

That’s the way to do it. Yeah

yummy makes me want to make some!!!

Going to try my hand at dogs very soon hope they look as good as those…

Glad I still got a couple pork butts before prices went through roof. As soon as my new hip gets better I’ll be making some thing like that.