Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Thanks homey.. I have some damn good help. A couple of young ladies showed up a few months ago looking for a job ,. Both wearing jeans and cowboy boots so I thought what the hell I have hired a few guys to help but they don't work near as hard as these ladies do.. I have another truck loaded up right now with 200 lbs of sticks and hot dogs tht we stuffed this morning,. And the two ladies already have all the brats and summer sausage sliced and vacuum sealed!! They did over 400 lbs in 5 hrs!
You stay safe too. I saw you are dealing with some personal/professional struggles of your own.. keep your head up!! Things will get better!! Thinking of ya up here in mn!!
Well we are back at it! This is the end of the venison I have in the freezer.first pic is 250 lbs of sticks and 30 lbs of jalapeno cheddar hot dogs. Second on is 150 lbs of hot dogs that went in yesterday morning. I also smoked 250 lbs of various summer sausage yesterday but forgot to take a picture so here it is resting in the cooler.
Haha! A little of both. After putting all the summer sausage in the cooler we realized we buried the beer,. Had to take some of it back out and get the beer in the front so we could get to it
Great thread and pictures. I'm planning to make my own snack sticks/summer sauage and brats. Would you be willing to share your brat and summer sausage receipes like when you shared the snack stick recipe.
A few questions:
-what cut of meat are you using for the pork in the 50/50 snack stick mix. I recently purchased 30 lbs of pork butt and was thinking of using it in a 70 vension/30 pork ratio?
-are the 25# batches total weight, or 25# of meat plus the ingredients?
I buy all my seasoning from p&s seasonings for brats I would recommend the blue ribbon polish kielbasa. I have uses pork butts before .. I use a 50/50 pork to venison ration , it just makes a better brat. My batches are 25 lbs of meat plus the seasoning packet ,. 2 cups milk powder and 2 cups water. I can get the numbers off my seasoning packets if ya would like. Google p&a seasonings and check out all the seasoning they have. Any other questions let me know!!
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Yes I do. I do 140 for two hours with dampers wide open and full smoke. Then I shut off smoke and bump to 160 for an hour. Then I go to 173 until the sticks reach IT of 160. Hope that helps
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