Whats For Dinner?

[Tnmountains]

Dry ice and will send you some new batch coming. New and improved my friend.

 

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[Tnmountains]

You gotta run a batch and tweek. My God what a science for this. I have studied it for over a year.

 

[releventchair]

Smoked venison summer sausage View attachment 2053620

View attachment 2053621

Nice!

A local joint made up ten pounds of salami for me.
7 pounds of well trimmed venison from last month. Pork fat added.
I asked about alternatives like grass fed beef or bison fat but the gal laughed and said sure I've got that in the cooler...
Yummy stuff , but wow ten pounds is a lot! L.o.l..
I don't like freezing it and left a chub out in the dining area.
Wiped mold off yesterday before her royal indoors spotted it.
It's a good mold but she won't buy it.
So...It's going to get cut up into portions and frozen too sadly.

If that's your smoker , congrats!

 

[RTR]

Smoked venison summer sausage View attachment 2053620

View attachment 2053621

Smoked venison summer sausage View attachment 2053620

View attachment 2053621

Looking Good ! make up some of this https://www.realtree.com/timber-2-table-wild-game-recipes/make-your-own-venison-pepperoni-recipe

 

[Tnmountains]

Nice!

A local joint made up ten pounds of salami for me.
7 pounds of well trimmed venison from last month. Pork fat added.
I asked about alternatives like grass fed beef or bison fat but the gal laughed and said sure I've got that in the cooler...
Yummy stuff , but wow ten pounds is a lot! L.o.l..
I don't like freezing it and left a chub out in the dining area.
Wiped mold off yesterday before her royal indoors spotted it.
It's a good mold but she won't buy it.
So...It's going to get cut up into portions and frozen too sadly.

If that's your smoker , congrats!

I did a 70-30 split on my mix. I also started with fresh seasonings and did not go the dry cure way so mine supposedly has to be refrigerated. The ph is probably low enough to be shelf stable but being safe. I used pink cure # 1 and also used encapsulated citric acid mixed in before stuffing for the tang. Its a natural ingredient that emulates the fermentation process. I wanted that twang of old German Lebanon bologna . Getting close.
I may try the UMA-DRI when time permits. I think the chubs are easier to make and dont take as long.

 

[Tnmountains]

Looking Good ! make up some of this https://www.realtree.com/timber-2-table-wild-game-recipes/make-your-own-venison-pepperoni-recipe

That looks good. Did you fry a little patty to taste before stuffing? I used a premixed for the Jerky shooter and it tasted awful! lol Cleaning out the freezer so I can fill it up again. I am doing all of my meat processing now myself. Practicing for a fat cow! Aging is key.

 

[Oregon Viking]

Enchiladas!!!

 

[Tnmountains]

Those enchiladas look delicious.

 

[AU24K]

"Hey, Grandpa, what's for dessert?"
"After yer dinner of possum and gravy,
and Granny's mess a greens,
a fine plate of vittles you only see in dreams.
I hope ya still got some room!
I got fresh huckleberry jam for your toast.
Not the best but better than most.
I fit 3 bears to save them Huckleberries to make this here fruit spread....
I guess that I won, maybe 'cause I ain't yet dead.
I got fresh ground Sassafras root for your tea, collected when the night began to lighten.
Precious roots found along Yahoo creek and them damned moccasins were bitin'...
And stories like you never heard tell that will surely curl your hair.
And Cousin's elderberry shine is now available. $20 a quart. You know where..."
"Yum, Yum!"

 

[Oregon Viking]

After... or during...dinner hell yeh.

 

[AU24K]

After... or during...dinner hell yeh.

View attachment 2053706

Ah! Grolsch and MM.
A fine after dinner combination.

If cousin is all sold out....

Best,

Scott

 

[AU24K]

Enchiladas!!!

View attachment 2053694


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OV!
Man! My Bother!
No invitation?

Ah!
Such a shame the distance is too great for us to share a meal and a good time playing guitars.
Break any crystal bells lately?
Yeah, been a few years for me.....

Be Well, Brother!

Scott

 

[Oregon Viking]

Burgers!
Yummy.....

 

[AU24K]

Today,
I made kabobs.
Haven't made kabobs in over 20 years,.....


First grilling of this new year!

Ready?
Ready for the Grill!

Come get cha 5-6 kebobbs!

Scott

 

[pepperj]

I just to have a early stack for a pre-dinner snack.

 

[Oregon Viking]

 

[DizzyDigger]

There's no such thing as eating too much dungy crab!!

 

[Blackfoot58]

Today,
I made kabobs.
Haven't made kabobs in over 20 years,.....


First grilling of this new year!

View attachment 2068202
Ready?
Ready for the Grill!

View attachment 2068203

Come get cha 5-6 kebobbs!

Scott

View attachment 2068204

Looks like a home run to me. The ghost sauce is one I haven’t seen.
👍🏼

 

[Blackfoot58]

I just capped a jar of homemade, fermented giardineira This one has: Anaheim peppers, carrots, jalapeños & cauliflower. I also added several small, dried pequin peppers. Full of the good probiotic bacteria. A great thing to add to a plate of pasta with a little olive oil.

 

[Oregon Viking]

There's no such thing as eating too much dungy crab!! View attachment 2068254

Caught locally
In "My daily snapshot".... T-nets picture thread.... That big beast came from one of those boats! Crab meat is sweet this year.