Smoked chicken with homemade cheesy cornbread. Had a mixed vegetables to go with it.

Made my version of Texas hot links with pork and beef. Smoke them up, just pulled them from the smoker and waiting for them to cool so that I can get them in the vacuum bags.

Just hamming it up with my Meat P0rn

My eye of the round roast inject with a mix of Pa’s Black Bull and imitation bacon seasoning, then vacuum sealed and marinated for a couple of hours. Sous vided it to 125 degrees and then sprinkled on some Grill In Grill Out seasoning and seared it on the CharBroil to 135 degrees.

Pulled my bacon from the smoker, now cooling a bit before hitting the fridge. The belly on the left is Maple Bacon and the one on the right is Pastrami Bacon. Both were brined for 12 days and smoked cold for seven hours and hot for two hours to get my temps. Will post the sliced pictures after they cool overnight.

Somedays you just have to do something besides meat or dinner. I had a couple of over ripe banana’s sitting on the counter plus some in the freezer that were begging to be taken care of. Decided to make banana bread in two varieties, one standard with walnuts from my tree and a tropical version with macadamia nuts, coconut, pineapple and candied orange pieces. Sampled the original version for quality control purposes since it was mom’s recipe. I sure she is looking down and pleased with the results as I am.

Processed my chicken sausage today, just small batches to see how they turn out, 3 lbs. apiece. Going to test the results tonight for dinner, the trays are hitting the freezer to firm for vacuum sealing.

Rib-eye steaks, cauliflower, and fresh greens beans. What more could one want except desert. There ice cream in the freezer, might have to indulge in some of that later tonight.

Chicken pot pie night. Had a couple of chicken carcasses left in the fridge, one smoked, one rotisserie. Decided I better take care of them, so what better thing to have on a cooler overcast day.

Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.

Yesterdays projects with the wife helping to stuff the franks. Did 7lbs of all beef franks with hickory powder in the roaster (sous vide) and 10 lbs. of Landjaeger. All cooled and sealed now, got to hide the Landjaeger so that they last longer. I’ll leave the end cuts and leftovers from packing in the fridge for the grazers.

Smoked the fresh oysters I got on Wednesday from the coast. Can’t go to Easter dinner at the kids since I came down with a bug last night, so I decided to pull the oysters from the brine and smoke them up. Cold water Willapa Bay oysters shucked the same day they were harvested.

Grilled Supreme pizza brat with bacon and mozzarella cheese on the bun, Jerry’s Brat with cheddar and sweet potato fries. Slathered on some Terrapin Ridge Farms Dill Pickle Mustard and Bacon Pepper Dip on both brats.

Part of my meal tonight, I ate the rest before I remembered I forgot the pic. Oh well, we had smoked top round roast, seasoned with just salt, pepper, garlic and onion powder. Maple glazed sliced carrots and baked Yukon Gold potatoes.

Thanks everyone for your condolences on our loss of Haley, she was only 4 years old. It was a shock to find her. She hadn’t been down long and I began lifesaving attempts with her along with my son. I believe she had some sort of heart issue or stroke and it took her life right away since I found her right next to her ball that she had been playing with. Her brother has been visiting with her knowing she passed until we can get her to the vets office when they open and have her cremated. Thanks again to all of you in this community for being here, I certainly appreciate it.

Meatloaf tonight using imitation bacon seasoning and high temperature cheddar cheese. Calling it my bacon cheddar cheeseburger meatloaf since it has onion, ketchup, tomato powder and some panko. Should have added some dill pickles and yellow mustard, maybe next time. Fresh green beans and mashed potatoes to go with it.

The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.

Working on my smoked meatloaf, just put it in the smoker to firm up before I pop it out of the loaf pan and put it on the flat sheet to finish. Should be ready in 3 or so hours. Pictures to follow hopefully. Added some smoked cheddar to the top just before I pulled it from the smoker and had some mushrooms in the fridge that needed to be used, so I threw them on the pan while the meatloaf smoked too. The wife won’t eat mushrooms, more for me. Especially good when cooked in beef fat from the meatloaf.

kyle These are my helper, Hunter and Halie.

Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.