tysonslefthook

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Hard hitting analysis....now go away and let the adults talk, sweetie.

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Eat a dick

She brought up politics and made it known she was a wacko liberal. Far out left field shite. Not even remotely moderate. She brought up every issue. When she brought up gun control I pulled my truck gun out from under the seat and explained to her how it had been there for the entire time we'd been driving and hadn't shot anyone yet. She started crying and made me leave her at the old coplands on siegan. She called me dangerous and said she'd call a friend.

Got awkward the next week because she was my lab partner for statistics. Ended up being halfway friendly with each other by the end of the semester. Damned shame, she was smoking hot.

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Simmons was so lazy there.

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He's a great player. But much overhyped. He's great but he isn't a world beater like some thought we were getting.

Saw that

:rotflmao: :rotflmao:

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No way I would trust 500 people to not do some shady shite if that actually won

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50 people. We each put up 20 bucks

Boiled shrimp and a coke

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CajunAlum Tiger Fan

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FYI he called Vine Bros about the curing salt because he used their patty seasoning and not the sausage seasoning. They said they don't have curing salt in their patty mix. Only their sausage seasoning. So it isn't cured after all.

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What kind of smoker is that?

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That's the JuryRig 5000.

A 4x3 box of tin, 8' tall with a gas burner at the bottom. Put a grate over the burner to stack your wood on it and just use the gas occasionally to keep the heat and wood burning. He uses T posts for sausage hangers. Work better than rebar and won't burn up over time like wood. Just get all he paint off of the heavy duty t post and blacken them like a black iron pot. This is his 16th year using this one. Had to do a couple of minor rebuilds.

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Cured sausage uses a curing salt in the seasoning (it gives cured meat the pink color) , so your is uncured. I've never made cured sausage, so I was wondering if yours was or not. Your looks better than any I've made!

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Texted my dad. He said the curing salt is premixed in Rebel seasoning. And I can't take any credit for how good it came out. Dads an old pro at this.

:cheers:

Old mans getting older and wanted to make sure I knew how he makes his jerky and sausage.















It's a lot of work. Nothing complicated, just time consuming. It's been years since I've been around to help him. Ended up with about 60-70 lbs. That's a whole doe mixed with Boston butt at 60% pork and 40% deer. The seasoning is Rebel from Vine Bros.

Jerky is basically all of the scrap meat that most through away. Brisket, flanks... Etc. The first deer got cut up in gravy meat and this one went to sausage. If I kill another we'll make half of it into jerky and freeze it. It isn't true jerky because it's smoked and not dehydrated, more like a Tasso. Pretty good in beans and gumbo.