Well it was time to grind some meat and this past weekend we did it. We made bacon burger from some bacon I had cured and smoked. We added the bacon to deer meat. We also made regular deer hamburger with added beef fat. We also made breakfast sausage using wild hog with boston butt and AC Legg seasoning made in Alabama. In my opinion Legg is hands down the best I have tried em all. We also made summer sausage with Jalapeno and cheese and I smoked it on my reverse flow at 200 degress and Know I did not render one drop of fat it is OFF THE CHAIN GOOD!!!!!!
This is big Red a co-worker and my wife Sharon, she is the one Yall have been praying for. Her hair is coming back and she started her 1st round of radiation today. She has 5 weeks of it, thru with chemo keep praying!!!!!!
TQ and big Red hard at it
This is the summer sausage
Summer sausage in the smoker I smoked for 5hrs until I reached an internal temp of 152 degrees then put them in an ice water bath till temp dropped to 115
Any recipe here I will share everything we did was awesome and I would not change one thing at all
Got tired of looking at sausage and made me and Mamma stir fry for supper MMMMM MMMMM GOOD!!!!!
This is big Red a co-worker and my wife Sharon, she is the one Yall have been praying for. Her hair is coming back and she started her 1st round of radiation today. She has 5 weeks of it, thru with chemo keep praying!!!!!!
TQ and big Red hard at it
This is the summer sausage
Summer sausage in the smoker I smoked for 5hrs until I reached an internal temp of 152 degrees then put them in an ice water bath till temp dropped to 115
Any recipe here I will share everything we did was awesome and I would not change one thing at all
Got tired of looking at sausage and made me and Mamma stir fry for supper MMMMM MMMMM GOOD!!!!!
