They look great

Just got a couple of bellies in the smoke house this morning. Brined 12 days
16 pounds of water
2 pounds of sea salt
1 ounce pink salt.
I’ve tried all kinds of brines but I always come back to the basic.

I keep a steel on me at the shop all day my opinion is F. Dick steels are the best and Bubba blade makes a really good steel. I’ve used a Truhone crosssteel it’s ok but was kinda awkward for me. But I’ve not tried the Red Steel.

PapaSop I’ve got a couple that look just like that.

mrobisr That looks great

Tex_77 I haven’t had those in years. My mom us to call them eggs in a hat.

zbigjeff That’s true!!

GWG8541 said in What did everyone cook today?:

Lance man those look great. Do you need a sour dough starter for biscuits? I have starter and made bread last week. Never thought about sour dough biscuits.

I do add my starter to my biscuits
I use 2 parts flour to 1 part starter to them.

Sour dough biscuits. I make these a couple of times a month. I’d make them more often but it just doesn’t get any easier working them off my waste line. Lol

GWG8541 That sounds great and looks amazing.

@dennyo Thanks for sharing this recipe. I’m definitely going to try it out.

I found meatgistics a few years ago from a YouTube video y’all put out about sausage casings. I was looking into changing from hog casings to collagen for my business

Dr_Pain It’s going to be tender jerky.

I’m going with Texas just because I know how much I’ve ordered. Lol

HerbcoFood That’s a great book.

gus4416 It’s just a plain black pepper and salt. With some brown sugar. Smoked with mesquite and oak.

Venison jerky going to the smoke house this morning.

I’m my own quality control here in my shop. Lol

Jonathon I know it’s sounds boring, but a small talk on cleaning and sanitation practices. Maybe go over all the different products y’all offer in that area.

Dr_Pain That’s very cool.