Cooking/Food thread

[dennishoddy]

Deer mixed with pork butt. 60/40 mix in favor of the deer.
The snack sticks are on the cook shack as we speak. 2 hrs at 120, one hour at 140, then an hour at 150, then into an ice bath to stop the cooking.
The collagen casings get tough if you cook over 150.
I’m on the Waltons forum and that’s what the experts told me after my last batch that was tasty but the casings were tough.
Gotta start vacuum sealing tomorrow

 

[dennishoddy]

Getting a nice mahogany look.

 

[chazroh]

Looking good @dennishoddy

 

[ConstitutionCowboy]

Now I'm hungry.

Woody

 

[Timmy59]

Making snack sticks today. Did 15 pounds so far.
Here is a 10 lb pile. This is a spicy German sausage mix with mozzarella and cheddar hi temp cheese in the mix.
Did 5 lbs of spicy bratwurst next, with cheddar cheese.
Already did 10 lbs of Philadelphia cheese steak seasoning in casings yesterday. 10 more pounds to go that will go in casings that is a southwest spice mix.

We're working our way there, but it'll be domestic animals for the most part..

 

[RickN]

I have to brag a little. I think I made the best turkey I have ever eaten, I know the best one I have ever made. Brined it, rubbed it with butter. It came out perfect.

 

[golddigger14s]

That's a pretty bird.
I cover mine with bacon.

 

[chazroh]

Smoked some beef tenderloin tonight. Was fantastic

 

[andrsnsm]

Made some venison jerky today and some venison chili tonight. Why haven't I hunted before now...

 

[Free Trapper]

Didn't take a pic, but mama surprised me with a huge plate of Swiss Steak tonight (been a long time).

I am now semi comatose in the recliner....may not make it to bed