With Christman coming, we've got several parties to go to. Plus tomorrow is my 9yo's birthday. After doing 2 fatties and armadillo eggs for Thanksgiving, I was ***volunteered*** to do em for the birthday party and 2 Christmas parties. Here's the run down of what got done today.
40 armadillo eggs, ready to smoke tomorrow
2 fatties ready to smoke tomorrow
15lbs pork cut up and into freezer to be ground later today
5lbs boneless chicken thighs cut/ground, 3 to make krautwurst with a twist
5lbs boneless ckicken thighs into Pops brine to attempt chicken bacon
3lbs give or take pig belly into Pops brine for bacon
and somewhere in the middle, I gave bread a try again using rollers recipe. after failing miserably in 1994 several times, i just gave up on home made bread. thanks to everybody who contributed to rollers and smokinghuskers threads. I read both SEVERAL times and figured worst case scenario, i throw it out.
first up is belly and chicken getting into its bath.
now we got the bread with everybodys help on here.
finishing up armadillo eggs, total was about 40, but had to sample a few to make sure they were up to snuff.
jimmy dean sausage
cherry peppers
stuffing is
canadian bacon
motzerella
2 fatties
home made breakfast sausage
pastrami
black olives
italian 5cheese mix.
not in the picture is a bag of yellow nacho shredded mix
didn't get any shots of the krautwurst in making. didn't use a actual krautwurst recipe. a few weeks ago i made chicken brats using lpoi's recipe for nurnberg wurst. was a bit spicy and a bit heavy on caraway for wife n girls. once in a bun with kraut it was good. so i used that recipe again and adjusted for 3lbs. mixed it up with 1/2 lb of imported german kraut, added approx 1.5 tbs of olive oil and stuffed. poached on stove till done and into a bowl of COLD water. had to have em for dinner.
in water poaching.
on plate ready to eat!
I'll try to get some more pics up later this evening or tomorrow of the pork brats.
hope you enjoy.
louie
40 armadillo eggs, ready to smoke tomorrow
2 fatties ready to smoke tomorrow
15lbs pork cut up and into freezer to be ground later today
5lbs boneless chicken thighs cut/ground, 3 to make krautwurst with a twist
5lbs boneless ckicken thighs into Pops brine to attempt chicken bacon
3lbs give or take pig belly into Pops brine for bacon
and somewhere in the middle, I gave bread a try again using rollers recipe. after failing miserably in 1994 several times, i just gave up on home made bread. thanks to everybody who contributed to rollers and smokinghuskers threads. I read both SEVERAL times and figured worst case scenario, i throw it out.
first up is belly and chicken getting into its bath.
now we got the bread with everybodys help on here.
finishing up armadillo eggs, total was about 40, but had to sample a few to make sure they were up to snuff.
jimmy dean sausage
cherry peppers
stuffing is
canadian bacon
motzerella
2 fatties
home made breakfast sausage
pastrami
black olives
italian 5cheese mix.
not in the picture is a bag of yellow nacho shredded mix
didn't get any shots of the krautwurst in making. didn't use a actual krautwurst recipe. a few weeks ago i made chicken brats using lpoi's recipe for nurnberg wurst. was a bit spicy and a bit heavy on caraway for wife n girls. once in a bun with kraut it was good. so i used that recipe again and adjusted for 3lbs. mixed it up with 1/2 lb of imported german kraut, added approx 1.5 tbs of olive oil and stuffed. poached on stove till done and into a bowl of COLD water. had to have em for dinner.
in water poaching.
on plate ready to eat!
I'll try to get some more pics up later this evening or tomorrow of the pork brats.
hope you enjoy.
louie
