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I always keep and freeze the rib tip trimmings from the spare ribs. Decided to throw on some along with 3 different sausage links. Regular grocery store pork sausage pictured on the left. Deer jalapeno/pineapple/cheese from one I harvested last season in the middle and sweet fire made at my local butcher shop on the right. Plenty of sausage dogs for the next several days. We love em. Especially the grand-kids The rib tips were hit with a little all purpose seasoning then hit hard with...

Got around to pounding out a 25 pound batch of my signature sausage. I usually it make with a combo of 60% wild hog meat and 40% domestic pork butt. No wild hog meat in the freezer and not a lot of them running around now that I'm here in AZ, going with straight pork butt. Three butts around 9 lbs each, shoulder bone removed. Cut into grinder sized chunks Ran it thru a medium plate, took about three minutes Assembled ingredients: PS Seasonings 260-B Italian sausage mix, 3 cups ice cold...

Last nights dinner was Corned Beef Ruben First thing to do is slice the Corned Beef thin Make your Rye toast butter the bottom side give the top some Russian Dressing & Corned Beef Finish the meat add a little Horse radish sauce Next the Kraut Cover with Swiss Cheese In the oven at 375°F till the cheese melts Tasted great can't wait till I make the next one Thanks for watching Richie

Happy Thanksgiving! Working on two rigs: eggplants on one Turkey drying on the other (after brining) under a fan Not a typical thanksgiving dinner planned, other than the turkey. But i hope a lipsmacking one nevertheless.

Just a dinky one for tomorrows race day.

The last email from Jeff looked so good that I had to make a couple, myself. Followed his directions, and they came out beautifully. I used my GMG Daniel Boone with Premium Texas Blend pellets, but otherwise, everything was (mostly) the same. Two Choice tri-tips from Costco, @ $7.99 lb. Sprinkled with Kosher salt. Jeff's Texas Rub About 2 to 2-1/2 hours later...(BTW, that mop sauce is great. I substituted beer for the water, however.) Done, but still very pliable. Came out a nice medium...

Two weeks ago, I bought a couple of prime Tri-Tips from Costco. I’ve been wanting to do pastrami from tri tip, so this was my chance. I weighed each tri tip in grams, and used the bacon calculator to determine the proper levels of cure, salt and sugar. To that, I added 1/4 cup pickling spices, granulated onion & granulated garlic. Then I evenly added the seasoning and cure mix to a 2.5 gallon ziplock w one tri tip per bag. Then into the fridge for two weeks, rotating and massaging every...

As alot of you know @lisa b has been one of our site sponsors for a long time. If you do not know who this is our what she offers let me introduce you. Lisa is the owner of Vacuum Sealers Unlimited. As you can imagine she has all things Vacuum Sealers on her site. And if you haven't visited it in a while check it out as she recently had a face lift done on the site. Lisa is always here to help how she can and answer your questions. I know she will be along soon with the current...

Got a few dove last weekend and rolled up some dove nuggets for the Texans game today. Simple bacon, cream cheese, fresh jalapeno, salt and pepper. And of course dove!

Decided to do another update since it has been sooooo long. Lamb prosciutto “on the hoof”. The lamb was locally purchased at 4 weeks old and ran around in my friends backyard over the summer until it was time to be processed. No pesticides or antibiotics and all grass feed. Actually cured both hind legs. After curing, They were cased in a pig bladder one day apart from another. A few months later, Sliced thin, the very minor case hardening was not noticed. Not knowing how it was really...