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there’s a 2612 in there possibly 2. Which I have one in my kitchen, I guess they got new equipment. This was last week. I did take a second pic at break time

From 18 pounds of boneless pork shoulder and 5 pounds of chicken breast. 2 pounds of jalapeño for mild heat and other goodies. Haven’t used hog casing in a very long time but went very good. Have made sheep casing breast sausage couple times in the last year. Made the buns for the first time too

I’m pretty happy with the way it turned out, cold smoked with cheese first couple hours using oak wood

24 pound top round. Used 8.5 pounds for jerky and the rest with 2 pork butts for pepperoni. First time reverse sear. Definitely good

First time wrapping too. I see why it’s called the Texas crotch. I was having some parts of the brisket get little dried up and over cooked lately that had to go to the bean or egg pile. Nothing over cooked and smoked way faster. Smoked at 225/250 and 27 pounder smoked in 15 hours. That’s...

I did try tossing in coffee beans in the fire too. And a look at what I had for breakfast. It was really good. Cheese and sour cream went into the grits. And decent amount of salt, I’ll get a pic of the meats cut tomorrow, I did cut one today and included into the massive feast my mom made ...

Put them on at 10 pm last night. Was going to put them on at 3 am this morning but glad I put them on at 10. I’ll be able to do other things tomorrow this way lol. Trimmed about 1/3 of a pound off is all. A butchers area of fat hanging and some of the Mohawk. Salt and pepper for a rub. Smoking...

Made these the other day and they finished drying today. Too bad beef is going up so much chuck roll was under 5$ a pound about 2 months ago. Now 6.87$ a pound.

Came out pretty good. 5 filets was 17 pounds, grinding and stuffing pepperoni tonight from a good size chuck roll and pork shoulder, smoking that tomorrow and might post it next week

3 baby backs and 3 St. Louis. Came out very tender. 6 hours of oak heat and smoke. No spritzing either, I’ll be getting salmon tomorrow hopefully

Just dry rub and smoke. Used oak wood and smoked for about 6 hours

The rest of it is being made into pepperoni tonight, atleast grinded and stuffed. Smoked tomorrow. These were 27 pound top rounds, tossed the butchered pieces in the freezer for about 7 hours. Then sliced, marinated for 2-3 days and smoked at 140-150 for 6.5 hours

About 21-22 pounds of belly that I cured for a week in a vacuum bag sealed on my Weston 2300. Salt, cure and brown sugar. Used ground garlic last time and not much and wasn’t a fan so left it out this time. Smoked on my stick burner for 5.5 hours and cheated and used a propane weed burner...

26.5 pound chuck roll and used 1 boneless pork butt

Did 3 St. Louis and 3 baby backs and 36 pounds of pork butts that took exactly 12 hours

They took 6 hours. I finished the last hour or so with straight honey squeezed over the top of the ribs, kept the membrane on and just scored them, that’s pastrami tri tip in the beans that got smoked on thanksgiving, not the fullest looking plate but it got the job done

Using all beef this time which I do sometimes. This was choice grade. I knew it was going to be lean so I took some fat out of the freezer last night, will post pepperoni pics here in a few days when it’s done, smoking tomorrow

Took the pastrami to 190 and was pretty good. Plan to put it on my meat slicer

Came out pretty good. Smoked for about 4-5 hours. Cold smoke at first, ran cherry this time. Usually I run oak for everything

Got the boneless skinless chicken breast on sale for 1.50$ a pound. Got 20 pounds and grinded once on 3/8 plate. First time making the pot stickers. Came out pretty good. I think I’ll be using pork next time