Took advantage

[QBD2]

Of natures fridge…good meat making weather!!! Hard to make quantities and keep everything cold enough, but it was 15 this morn and never broke freezing here, so easy peasy. Turned the garage into a walk-in reefer

I did break out the Kitchen stand mixer, I usually mix by hand but let’s just say that was rather uncomfortable today…



Still have 20lb of Mettwurst to case, but I need a thrust washer for my stuffer and I’m tired of fighting it. Will fix that in am, then put the Mett, andouille, and Kabanos on the smoker. Pepperoni is hanging to ferment, and Polish is fresh so it just gets packed up.

All 70/30 venison and pork fat, except the andouille. It’s got a couple pounds of pork in it just because I needed to use it

Oh…6mm plate is the BOMB!!! Best part of the day was not having to constantly wash everything for worrying about bacteria/contamination!

 

[lasttombstone]

Outstanding work young man. Maybe you should change careers.

 

[Hunting Nut]

You really do a great job with that stuff !
Looks fantastic !

 

[ScottyB]

Very nice!

 

[QBD2]

Redneck dying rack…quick, cheap, easy, and free The sticks get dried for a bit, until they feel right. Garage ‘should’ hold temp through the next 2 warmish days before it gets cold again.

Got stuffer fixed so will case the final 20lb tonight and smoke tomorrow.

 

[lasttombstone]

Are you mailing samples or delivering?

 

[QBD2]

On the smoker as we speak