Well shoot... Cooked for the guys at the firehouse Last Saturday. They did a transport of a Covid case to the hospital. 2 people on shift caught it along with my brother. He gave it to me. I caught it from him (Apparently this delta strain is so contageous that being a supertaster did not help me.) His truck blew an engine monday so I helped him get it home...he rode in my truck with me. He needed to pick up some parts from the local auto parts warehouse Thursday or I would have made the sticks then, pushed it back until Friday. Right after I finished cutting the meat up for grinding, I could feel it. Body ache, slight head ache, fever spiked to 100.5*F last night around 9pm (no fever this morning). But I was committed at that point-no turning back. I started a massive preventative regiment with supplements and Ivermectin. I took my time. And took a lot of breaks between steps, but finally got it done around 11pm last night. I have the sticks hanging in the smokehouse with a pan of water over a ceramic bulb set to 85*F for fermentation. I will check the pH in the morning then roll some cherry/hickory smoke to them.
Oh-these are goose/pork jalapeno and cheese snack sticks.
I was not all that hungry for supper, but did fry what was left in the stuffer hopper. Heated two leftover tortillas and that was supper. Pretty good...glad I have not lost my sense of taste.
I crashed after eating. Will be cleaning the kitchen today...
Oh-these are goose/pork jalapeno and cheese snack sticks.
I was not all that hungry for supper, but did fry what was left in the stuffer hopper. Heated two leftover tortillas and that was supper. Pretty good...glad I have not lost my sense of taste.
I crashed after eating. Will be cleaning the kitchen today...