BilletHead

Treat them any way you like.

Oh No Rick, Those grades are fine. I use them both out of Lye or Electrolysis tanks. Sos pad or Straight steel wool with comet. Then rise off and go with a wash in dish soap. Rinse and dry in oven. Then begin the seasoning process.

😋 nice venison stir fry.

Good deal. In acid I hope you are talking vinegar? 15 minutes max then clean and repeat to get rid of rust. If you go any longer it will start pitting the surface. Go carefully with that process young apprentice!

Two over easy, grilled smoked breakfast sausage and sourdough toast. The sausage got happy with oak over charcoal. Lid on most of the time. Great way to start a beautiful day.

Here you go @N9BOW I know you have to be an X-files groupie,

I have awaken to Sadie staring at me. I wonder if she needs to go out and pee or wants to tear out my throat ?

Does your caddy just toss you the club of choice Wily? No one is watching over you shoulder as you mark your score card either

Both by DNA and the way of raising the man boy.

That N9BOW is a figment our of imagination ? Oh that's right I have met him but maybe I am lying to coverup?

I've been told the nut don't fall far from the tree, Birds of a feather etc. I believe it in most cases.

Danger Will Robinson, Danger, Danger

A day in September A big arse bank Martians like in lost in space A bad thing to get or spread A president who had some political borthers Moon Shot What follows a jet in the right atmospheric conditions

By soaking you mean brining right? There is a difference and I am sure you know that. I'm talking people who claim they are taking the blood out of deer and fish and wild turkey.

Bummer Mike! But nothing wrong with some beef fat. When we do a steak I eat all the fat associated with it and some of the Mrs. off of her plate.

There you go like a gentle rinse. have you seen the contraptions they drag spinning behind the boat to descale whole fish? I would thing you would end up with fish mush!

Yeppers us too. It is so good for the fat ratio which venison needs too.

Looks tasty John!

Breakfast sausage continued from last evenings post. Used a little over 10 pound pork butt bone in. Deboned it was a solid 10 pounds. CHOPPED it all and used five pounds for this batch the rest will be vac sealed and frozen for another batch another day. The meat was resting all night in the fridge and this morning it was time to get going. It calls for 5 tablespoons of fresh ginger. Yesterday I did pick that up with the pork butt. Everything else we had. So while the Mrs. was grating the ginger I went out to the garden and picked sage to be chopped fine. % tablespoons of that too. I got extra and its in the dehydrator. So besides the ginger and sage called for salt, white or black pepper. We did white and 1 tablespoon of minced garlic. Brought in the cold chopped pork and dumped in the above ingredients. Mixed up well and back into the fridge as we set up grinder. We used the kitchenaid mixer with the grinder attachment. It is plastic and kind of mickey mouse but for five pounds works well and I didn't want to get the big grinder out. With it set up the seasoned chopped pork was brought out once again and ground. It is important to those of you that have never made sausage to keep things cold so the fat does not begin to break down and get greasy so that is why the ice is below the meat being ground. You can even partially freeze meat to be ground. With the big grinder I even put the grinding attachment in the freezer to precool. Grind it now. Then with it finished grinding then you add one cup of ice water and mix well. This was again put into fridge to cool as we cleaned up our kitchen mess. After the clean up it was time to try some of it. Three patties formed and sautéed in the vintage #8 slant Griswold skillet circa 1906 - 1912 (had to throw that in there :)) Put on a plate one was gone in a flash as we devoured it. The other two loaded on this mornings Sourdough biscuits, Then a portion was pulled off for tomorrow mornings breakfast and the rest portioned off for a two person meals and vac sealed, Then put away in the deep freeze. Really good and all the ingredients worked. This will be done again and again. FYI here is the book I used. Have done other things in it and recommend it to anyone.

So this morning it was Sourdough biscuits, Well again fed and split the sourdough starter yesterday. Took some of the leftovers and fed for an overnight grow. I should of doubled it because the recipe I used called for one cup of starter. This is all we got but it was supposed to net 8 biscuits we used a big cutter and didn't get that many. Next time I will use enough starter to make a double batch. Here is the starter after the overnight raise. You can see a rubber band I used as a marker and then the line from the raise, Added what we needed and the Mrs. went to work, Rolled out and cut 3/4 of an inch thick. Into the oven, and out! Now for the taste test Yea baby.

That's pretty neat man. I am one of those wo prefer not to soak any meat of any type. I gently rinse off my fillets with a little water. Duck and goose the same. Mushrooms if really bad I may rinse but would rather dust off with a mushroom or soft toothbrush. I'm not against if it works for others but cannot see introducing water to degrade meat. Does anyone soak their ribeye or T-bone? Get a porkchop or ham and soak it? Again it's just my thought but that rig is nice and I like DYI projects!

Yes I have. Cut with the same Pork shoulder butt.

That sounds really good. We used to go to a fund raiser breakfast a couple times a year. They always cooked the sausage patties outside by grilling them. Man it was good.

Yea buddy nothing wrong with that. Pat will make a big batch of baked beans. Billethead BBQ sauce, mustard and a little bit of brown sugar Fried bacon and onions . Makes a good side dish. Then we soup up the leftovers with weenies grilled over charcoal and sliced. Then it becomes a meal in itself!

I figured more like extended clip!