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  1. pawoodswalker

    Chicken Sausage.

    20 mins till lunch and you have no idea how hungry that slide show made me.
  2. pawoodswalker

    What Is Your Weekend Plan?

    Some chicken sausage and a small pastrami for me.And some quality time with my Grandson.
  3. pawoodswalker

    Lil butt for new boss

    mmmmmm looks great.
  4. pawoodswalker

    Store bought bacon.

    Just called the Market and talked to the Meat Manager He says its already cured. I think when I get my next one I'm going to hot smoke it just to be safe. I'll have to keep stopping at different meat markets and find some cheaper bellies and make my own.
  5. pawoodswalker

    Chicken Sausage.

    I bought about 9 lbs of chicken thighs last weekend and deboned and Ground to 6lbs chicken burger. My weekend project is to make some chicken sausage. "no I'm not turning to a health nut" But maybe i should since I quit smoking Cigarette's and started smoking food I have gained about 30 lbs. Any...
  6. pawoodswalker

    Store bought bacon.

    I have enjoyed it also, it has been a good discussion. I'm never to old to learn. I believe it is or salt bacon or green bacon "which ever " lol. I'm just going to eat this batch the way it is and the next time I buy I'll ask the butcher. Thanks for all the reply's .  
  7. pawoodswalker

    Store bought bacon.

    I'll get a picture of my next one. Didnt mean to cause such a debate lol. Think I'll just ask the butcher.
  8. pawoodswalker

    Store bought bacon.

    I'm able to buy whole slab bacon at a local market for $2.99 lb.Says product of Canada on it. It tastes cured But not smoked,I would like to smoke it , Should I cold or hot smoke.Locally bellies are going for $4.00.so $2.99 is a great price.
  9. pawoodswalker

    New Smoker from PA

    Welcome to the forum, great resource with loads of info and great people. I'm a cpl hours west of you. Kennerdell area.
  10. pawoodswalker

    Nice little composter

    Here is a nice little composter that I have been using a cpl years now, It works great and was easy to build. http://dixiegrilling.com/tumbler.htm
  11. pawoodswalker

    Small Pig Woes

    Friend of mine at work just got 6 small pigs and 1 has a bum leg, so he said he was going to put it down. He wanted to see if i could smoke it.I have a MES 40 and a UDS . He said it was probably around 20 lbs. Anyone have any experience with a small pig. If I cant smoke it whole maybe I can Cut...
  12. pawoodswalker

    pre cuting and freezing jerky strips

    I do it every year with venison.
  13. pawoodswalker

    Hi Mountain Polish Sausage Kit - no more than 24 hours in refrigerator before smoking

    Was just going to ask the exact same question. I have a High mountain polish sausage kit and a Summer sausage kit. And seen the "no more than 24 Hour before smoking" in the directions.As long as its in the fridge and cool and the cure pack is mixed in I think it will be fine for a cpl days.I...
  14. pawoodswalker

    Made Some Jerky Last Week (Q-View of course)

    Looks great from here. Like everyone else I'm going to give this a try in the MES. Think I will use #1 cure instead of  tender quick. Already saved to evernote.
  15. pawoodswalker

    Warning To Archers

    OMG That would Hurt
  16. pawoodswalker

    It's that time of year again

    Archery season starts here Saturday. I passed up a few last year and ended my season without any venison. Dont think I will be making that mistake this year. I cant wait to start making some sausage and Jerky. Also would like to can some again, Its awsome to heat a jar up and serve over tators...
  17. pawoodswalker

    9,000th Bear Post !!!

    Congrats on 9000 posts. Thats a lot of typing. I'm still a newbie here but i still appreciate all your knowledge that you share.
  18. pawoodswalker

    Made my first 3 Fatties This Morning

    Well they turned out pretty well. Didn't much Care for the pizza one.The ABT's were hot as hell. They were fresh from the garden dont know if thats the difference or not , but almost to much heat for me.
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    photo1.JPG

    • pawoodswalker
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  20. pawoodswalker

    My, how the mind wonders while the sausage smokes.

    I only poke if I see a air Bubble.But I dont think a little pokin's a bad thing
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