Started the bacon in the brine last week, smoking 2 loins of Back Bacon as i type this and just finished stuffing 20lbs of Pepperoni to smoke tomorrow. The fresh oysters go in the brine tomorrow to smoke Tuesday so i can can them Wednesday.
Then it will be at least 20 lbs of Kielbasa on the weekend. Start my 2 briskets in the brine to make some Pastrami from scratch. ( TAKE DEEP BREATH ) That gives me 1 more week to get a bunch of salmon candy done and then smoke that belly that has been in the brine !!!!!
Bought 20 pounds of cheese cause it was on sale BUT have a lot left from January so im OK for now. Get to that in January again. That wheel of Gouda is unbelievable good now, as well as all the cheddars, jack, and herb cheeses i smoked. At least im caught up on jerky and Lox already ... ha ha ha
If time is right i can even make up some Chorizo.... probably do some fresh Hot Italian in the new year and then by gum i will be all caught up and can stay drunk for a few weeks ... LOL
BUT as luck has it i have a few buddies that want bacon, hams, and then moose pepperoni made up.
I tend to share a lot of my goodies with friends at Xmas, it is actually a real treat for most of them....
THANK GOD I AM RETIRED .....