We start by grinding the pork, three butts, fat trimmings and a belly, 23 lbs.
Pork all ground and headed back to the frige, took about ten minutes with my new 3/4 hp grinder. Sooo much easier than the KitchenAid. All the meat was frozen and partially defrosted.
The pork was divided into 4 - 5lb bags and one 3lb bag. Next we grind the 2.5 lbs of venison. this was combined with the 3lbs of pork.
Now we work on the Larry Burgers. 3 lbs of brisket trimmings and a 10# top sirloin.
And ground.
Now we mix the spices and stuff to make the burgers Larry Burgers. Another very nice new toy a 20lb sausage mixer. And back to the frige it goes.
Spices for the Italian sausage (3 different) and two different bratts. Left to right C.P., mine, and B.B-Q Italian. And the rear Mt bratt and B.B-Q bratt. Both bratt spice mixes include the appropriate amount of cure #1, and were "cured" for 48 hours.
C.P. Italian stuffed. This is not all of it, it went back into the frige as I stuffed it.
My Italian stuffed.
B.B-Q Italian.
B.B-Q bratt.
My bratt.
The bratts into the cold smoker.
Cold smoked for 4 hours.
And on to the Paddle in! Finally ready.
My view from the grills. How cool of a view is this to start your day? (Sorry bout the p. plates)
This is looking back at the cookin area.
Annnndddd here we got some folks with food! L to R, Rob on the left, Cook sittin stuffin face, Norms "good" side, Capt. Jack snitchin cheese,Todd sitting, CB's good side, I think that's Fishhead behind CB, and Rik's hat stickin out from behind the tip jar. Maybe he's there - maybe not???
As usual I forgot to get pics of the cooked food.
I hear there were some reds caught, at least one made it to a cooking surface C.B.. And Cook caught a ladyfish finally, I hear..NPDH!
It was a lot of fun, if you missed it...well you missed it - a good outing!
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
