Dos Macaronis au fromage with pan seared SPAM as garnish

High class, high dollar!! Bon Appetite

In the middle of the cook, chuck roast on the right(not pictured I already had it wrapped) and pork butt. Having a Hispanic coworker make tamales for me with the meat. It’s a family tradition of his on New Year’s Day to make a bunch up. They have never tried meat that was smoked.

Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

Saturday opening morning gun season, I wanted to sit at a spot I never have before to see any activity. Our county was super slow with deer activity and hunters were sparse, well gun shots anyways. Maybe a two dozen shots then dead after 8am. Well about 1pm I got bored with no deer seen and got quite chilled so I headed over the hill to the wife in the blind and heater to finish the day out with her. About 3pm a nice big doe finally appeared out of the woods. Then a smaller doe and fawn followed. Wife says, another really big doe just came out as it had its head down, picked its head up and she said “oh my god it’s a big buck get your gun”!! I told her no you get your gun this one is yours as I have harvest all but one on the wall. The excitement when she shot and dropped it with her .243 Savage and Nosler 95gr accubond bullet was priceless. I have had this buck on camera a few times and seen him on the hoof while bow hunting once but didn’t get it done as this was my target buck if it stepped in front of me. I wasn’t too overly trying to harvest him as I wanted to see him next year but I’m glad we got him and she had the experience she did.

Well I apologize about presentation, in the middle of simmering the brats got a call from my brother that hit a deer with his car. Can’t pass up venison so off I went, however this is the pizza brat seasoning with hi temp mozzarella and cheddar cheese with the added bonus of whole pepperoni that I ground with it(thanks to Jonathon for the idea). Added the Guy Fieri marinara, folks I am telling you what……WOW!!! You must try this!

Bacon wrapped venison back strap chops

Been many years since it has been good around here for morel mushrooms but dag nabbit all I got 7 to enjoy!

Johnsonville Original brats, Bacon wrapped Boneless Chicken Thigh with Heath Riles Everyday Rub, and TBones with Heath Riles Garlic Butter Rub and Waltons Steak and Roast Rub. Also had Mashed Taters with Chicken Gravy

I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better

Overnight rest in fridge, cut and vac seal tonight. All tucked away in freezer

The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.

25 lbs of W Beef Stick stuffed and just hanging out til tomorrow when it gets to meet the smoker. That seasoning just smells so good!! I’m gonna buy the Willies with MSG and see if there is a big difference between MSG and nonMSG. I’m still probably gonna like the W Beef Stick better though. Look at that particle definition through the casing, that’s what it’s all about!.

I’ve been so deprived of ordering I’m going through withdrawals. I got so much I want to buy and get done but all my funds are going to pay for my $25,000 kitchen in 8 months then save up to order my new truck in July 2022. Seems like I work for free right now since I don’t see more than $25 of every check….it’s brutal but it’s life goals I guess

Surg it’s actually all done now. I did 160* at 1 1/2 hours. Turned out great.
casing still on
casing off and sliced in half
close up

Finished product

Congrats lkrfletcher and Surg i guarantee you will wear it and make it look better than I do….lol

Well after about 30min dry time after ice bath i went ahead and cut into one and sampled. There was no visible fat rendered between the casing and sausage. There was a noticeable dryness texture difference that i noticed but dont think perhaps anyone else would that isnt into processing. They only other thing was more wrinkle compared to what they usually are. All in all i think i dodged a major bullet.

Well finally got the stud back!!!