2011 SELA gathering Oct 28,29 and 30

Discussion in 'Events' started by alblancher, Apr 15, 2011.

  1. michael ark

    michael ark Master of the Pit

    Here lately this thread reminded me of hee haw .Were they would as grand paw whats for supper.  Your menu sound better.
     
  2. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I have butts and brisket flats covered.  No need for anyone else to buy.
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Hopefully I will have the majority of the roof on the shed by the end of the week, if it stops raining again? 

    Do we have a need for the gas grill?  I'd prefer not to move it if I don't have to and I will have the small charcoal grill with 400 lbs of Kingsford  (thanks HomeDepot).
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Rick,

    The extra butts are for joe to make sausage with.  i'm bringing  6 butts
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    rick, your breakfast sausage was requested so dont forget to bring the recipe....love to try it[​IMG]

    Joe
     
  6. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    No pprob but if I do forget Al has it also.  I will try and remember to print some copies like last year when I made it for a demo and all are welcome to the recipe.
     
  7. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Joe and Rick,

    I have the recipe,  it is one of the very few that I didn't change too much!  I'll have the seasoning and spices.  I don't generally use TQ for this, since it is kept refrigerated or frozen I just use canning salt.
     
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I got your voice mail Bob,  thanks for checking on it for me.  I will place an order to Butcher and Packer in the next couple of days.

    Anyone coming to SELA needs something from Butcher and Packer let me know, might be able to save a couple of bucks on shipping

    Rick,   I am going to be at the Agricultural Research Station in Baton Rouge Saturday Oct 15.  Bob is going to drop some stuff off to me about 3:30.  If I can take anything that will make your trip  to the farm easier let me know. 
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    wow thanks al.... I want the $3,400 sausage stuffer, the $1,400 grinder and a meat mixer........ if you cant get the meat mixer...... it will be ok i'll bring my own.............[​IMG]

    [​IMG]

    joe
     
  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I guess the deluxe meat mixer has 5 fingers and a thumb on each hand!

    Joe just send me a certified check for 4800 bucks and I'll order them for you,   FIRST CHANCE I GET!  HeHe
     
  11. I made my first attempt at making smoked gator sausage to bring to SELA. It came out great, I will be making more to bring in Oct.[​IMG][​IMG]
     
  12. michael ark

    michael ark Master of the Pit

    [​IMG]Looks great is it mild or hot?
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great bobdog.....love to try some...............................see ya there..............[​IMG]

    Joe
     
  14. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Or you can make it here and teach us how to make it!

    What ever is easier for you I sure look forward to trying it
     
  15. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Getting ready to order bellies for SELA   Between Eman and I we are ordering 6   if anyone else wants some I can buy 2 - 5  belly cases.  They also have a 3 belly case.  The bellys in a 5 case are supposed to be pretty nice, intended for the butcher's display case.  They come skin on, cryovaced and refrigerated in unopen cardboard boxes.

    The price I recieved Friday was $ 1.89 a lb  plus sales tax.    They run between 13 and 15 pounds each.  This is a link to a prior bacon thread with pics of the bellies in the 3 belly case

    http://www.smokingmeatforums.com/t/99032/35lbs-of-green-bacon  

    I hope to place the order first week of October. 

    I will be doing a dry cure as described in the Wiki on the 6 Eman and I are ordering.  Hope to give them 36 - 48 hours of smoke, depending on the weather and let them rest for a couple of days before the weekend's breakfast. I don't mind curing and smoking a few additional if anyone is interested in taking home a slab or two of bacon.   If you want them fresh we can order a 3 case for pickup closer to SELA. 

    Let me know.
     
  16. Along with the smoked alligator sausage, I will bring some gator snack stix  !!  The snack stix will be cracked pepper and garlic flavor.
     
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member



    joe
     
  18. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Al you know I'm in for some bellies
     
  19. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Jerry

    Spoke to Bob and decided to order 2 - 5 belly cases  120- 150 lbs

    I want 3, Bob wants 3 and that leaves 4 for you if you want that many.  If not I am sure someone else will take one off our hands or I can just put an additional one in my freezer.  I can easily see going through one 1 full belly at SELA with 3 breakfasts, ABTS and wrapping rabbit and gator.

    I suggest you let me at least cure them.  That will make them safe for a couple of weeks on ice or in refrigeration.  Once I do the basic 12 day cure I can spice them up anyway you want  Sugar, Pepper whatever you need or you can take them home and finish them.  The other option is Joe, Bob and I can cold smoke them for you and you can take vacuum packed, pecan smoked bacon home with you!

    The only thing I don't want to do is buy the bellies and have them sit in the refrigerator for 3 weeks before we do something with them unless you don't mind me freezing them.

    Let me know you want to do buddy.
     
  20. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Al I sent you a PM I wouldn't mind getting 75-100 lbs of bellies I don't get to do bacon that often so I like to do big amounts when I get to do them
     

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