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YES! lol.....We buy bulk bags from a restaurant distributor. Big bags. That was a special blend of various spices. I threw together stuff like salt,black pepper, paprika, onion powder, garlic powder, hot pepper, ground dried thyme & rosemary- etc. An excellent BBQ complement seasoning. Hubby...

We made a giant freezer stock crock pot of slow cooked baked beans with chucnks of left over smoked ham. Smoked corn on the cob & a spinning yard bird. Oh, I mixed up a batch of homemade seasoning with various spices and etc. Salty sweet & heat.

It is Spring Time... I am hyper ridiculous preoccupied. I promise when the heat of summer comes and chases away sales.. I'll have a lot more to contribute. I have 3 hams and 2 bellies curing right now. Going to have rib juices drip baste them. I love to share experiences, but Spring helps us get...

My modem died and I have been absent for a couple days. Glad to see everyone is still eating good!

Today a fresh cured Berk ham is smoking still. & driving the neighbors nuts (me too). Yesterday was grilled-caramelized shrimp/mushrooms/onions & a side of green beans- Also smoked some fishies..

That's what I'm talking about! Woot!

Sloppy joes here! French fried potatoes.

Sodium Nitrate. It will drawl out the gameness of the buck meat as well as kill micro organisms. The meat is from the back half of the buck. It will add flavor as well there are combinations of herbs/spices/garlic etc to add to the brine as well. A zillion ways to cook venison. I prefer Doe...

Have you any curing salt? I would put in in a brine cure until next Saturday.

LOL.. I see the micro feathers... Might need to shave em? Steamed Veggies/stove top stuffing & Mottled Java Quarters. I don't know what we are making this evening..

Actually Young (6 months) Roos that nobody wants to buy. We breed year round. Run several incubators. Our hatch rates are fine but our Rooster/Pullet ratios are the only bump in the rug. Nobody hardly wants a male. We sell straight runs. Our customers return the males after 3 months or so just...

It's something we take for granted. I wish we could raise another Cow. Highly unlikely. We are in the process of trying to acquire the 3 acres behind us. If that goes thru, raising more beef would be more feasible. We invited a Rooster or two for dinner tonight. They reluctantly excepted the...

I would share my homegrown pork chop stash with you guy's! 1-1/4" thick Berkshire Heritage pork. I'll even bring the apple wood to smoke them on. I love to share!

breath taking!

Apple Wood Grilled Tilapia....

Have you ever injected or brine/marinaded? These are at our local Dollar Store for only a buck. The hole is not on the tip of the needle. It is offset on the side. You can inject chicken soup, chicken broth or and any liquid creation your have concocted up. Insuring you that your meat is always...

We do that with chicken thighs. After de-boning them, peel the skin like opening a book, rub spices and tooth pick the skin back on and brush w/olive oil. Excellent method, same principle. Thanks for replying Sumi.