Tex_77 what a great community this is I get all the knowledge anybody could ever ask for and they send you free stuff to boot[

Had a nice Saturday morning making 11 pounds of Italian sausage with a old family recipe add some garlic looking to up the game a bit

gus4416 he is my helper my grandson

I no it is stPatricks day but a couple nice rib steaks on the grill in upstate NY it is 70 degrees so I think we deserve them Ben a long winter

Having Easter dinner with the family wife is doing ham I am smokeing a turkey on the camp chef[link text]( link url)Hope I rember to get pictures when done

Made some Bratwurst today 25 pounds in 32 to 38 hog casing half with just Philly cheese steak added and the other half was cheese steak with high temp Swiss all from Walton’s

Dinner tonight was a couple fillets on the gas grill with some fresh asparagus and salt potatoes some won’t no what salt potatoes are but in upstate New York it is a summer staple 

PapaSop the next generation

Tex_77 a little bit of brisket for new years

Sounds like he would complain if he was hung with a new rope

Back at you and everyone in this community and at waltons

I retired 2 years ago in January but I live in upstate New York so all winter I have lots of time but in the summer a job would interfere with my fishing in the spring about march I start all my garden seeds so that takes a lot of time and I did all this while being on the road so I really don’t no how I had time to work

Same to you and everyone one else in this group hopefully 2022 will be a lot better than 2021

calldoctoday I hope all this business comes to an end soon not only for are sake but for the people of the world this guy is a sicko and if he teams with China we are all in trouble

Thank you to all that have served

I have never tried it but I remember my grandfather had a old wooden barrel and when he would butcher hogs in the fall he would smoke the hams and bacon in it and he used old corn cobs for the smoke then they would hang in the cellar way and when grandma wanted a piece of ham for a boiled dinner she would get one down and just cut a hunk of it and that was Sunday dinner it was some good stuff the bacon she always cut about a quarter inch thick and fried it up and then cooked the eggs in the bacon grease this was the best stuff I ever had but probably not very healthy.

Tex_77 I really think you are wasting your talents work you should be a chef with all the fabulous things you post here that looks delicious

Worked a redo section of the Chico skyway way back when done repairs on the George Washington did a new ramp of the Brooklyn bridge many many elevated highways in NY city

wdaly I put it in a zip lock bag and turn every day for seven days then I cut a piece of and cook it if it is to salty I soak it in cold water for a couple hours then try another piece if it is good I put it back in the fridge over night with out wrapping to let it dry good then smoke to 165 back in the fridge over night then slice and vacuum seal and freeze it