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    Dutch's "Wicked Baked Beans"

    Also, can these be made and smoked a day ahead of serving, then warmed back up? Or best to smoke the day of the big meal? Thanks again
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    Dutch's "Wicked Baked Beans"

    I've made these several times for small groups, but would like to make a large batch for an event I am cooking for on Saturday. Serving about 125 people with other sides, so thinking of doing 1 roaster of beans, just a guesstimate tho. This is a long thread and may be covered somewhere already...
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    What are some good Venison Summer Sausage premixed seasonings?

    http://curleyssausagekitchen.com/Sausage-Kits/Summer-Sausage-Kit.html
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    Hopping Habanero Sauce

    Looks great, but I may need to tame it down some.  How do you store it and how long does it last? 
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    help with a timing question on a butt

    good enough, thanks guys!
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    help with a timing question on a butt

    I have a 10 pound butt that has been chugging along since early this morning and looking great so far.  However, I am trying to time things right as there is a lot going on today.  I am looking to serve our softball team tonight at a 7 :00 pm get together.  Here is the question.  I am shooting...
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    Mountain Man Breakfast

    Tried this last weekend.  It was a huge hit!  Thanks
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    Raspberries

    I have three well established rows of raspberry plants that produce well every year.  It seems that for some reason this spring they are inundated with weeds.  I use grass cliipings between the rows whcih keeps the rows open enough to walk down them to harvest berries, but I am worried that the...
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    growing taters

    Last year I followed the advice from an uncle.  I laid my potatoes on bare dirt and simply covered them with about 18" of straw.  They grew good and sprouted right up through the straw.  When it was time to harvest, simply push and pull the straw aside and there they lay, clean as could be and...
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    Any one ever use ground mustard in there sausage

    Like to add a little extra mustard seed into my summer sausage for extra tang
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    Different way to do venison bacon with pics

    Made up 25 pounds of venison bacon last weekend. Rather than using cake pans as I usually did, these were stuffed into large sandwich meat casings, smoked, and then sliced up. There is 25 pounds between the two casings, so they are probably 12-13 pounds each. Bacon is a pre-mix from Curleys...
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    Ring Bologna

    the word "bologna" kind of turns some people off but trust me, it is delicious. The kids and I just had some cooked up for supper. It is also great warmd on the grill or stove, cold, plain, or on crackers.
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    Ring Bologna

    Not gonna high jack your thread, but I use the same recipe and here are some finished ring bologna pictures. I am sure yours turned out very similar.
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    Has anyone here ever made hot dogs or bologna?

    I make what are called "old fashioned weiners" and stuff them into cellulose casings. After smoking, the casings are easily cut off, removed, and discarded. You stuff them into long links and can tie them off into individual weiners for cosmetics. I simply leave them whole, like a snack...
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    Couple more batches- Venison bacon, jerky, and summer sausage

    yep, the bacon is a ground and formed bacon. Seasoning purchased from Curleyssausagekitchen.com . Basically mix the meat, add seasonings and cure, and push the meat down into a large cake pan and refrigerate overnight. Press the meat out of the cake pan the next day and onto you rsmoker...
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    Fresh Sausage pics- Porketta andAmish Style Sausage

    I missed one picture, will try again:
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    Couple more batches- Venison bacon, jerky, and summer sausage

    25 pound batch of venison bacon smoked and ready to be sliced: Summer sausage batch: Venison Jerky on the smoker: Forgot to get pics after they were done. It didn't last long.
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    Smoked sausage samples

    Got together with some buddies to process a few deer: Stuffed some chili dogs and smoked sausage links: Smokehouse is rocking: Andouille Sausage stuffed into rings and smoked: Ring Bologna all done: Little of this and little of that: Smoked snack sticks: Dad's sausage must have...
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