Beef & Pork on the hoof

Sorry folks....... I raise them for food.

Last Night

Had a nice storm go through while checking the calves last night.
The air was so fresh and crisp after the rain. :)

Grilled Provolone, Egg and Venison Sausage Morel Stuffed Canadian Bacon Sandwich

I'm enjoying the last batch of stuffed canadian bacon....and I wanted to see how long I could make the post title. :)

Venison Sausage and Morel Stuffed Canadian Bacon

This could very well be my favorite breakfast treat. Canadian bacon stuffed with fresh venison breakfast sausage and sauted morel mushrooms.
Just does not get much better than this..... :)

I start by making the canadian bacon. I used a nice large back pork loin... this one was around 9lbs.

I butterflied the loin open to lay flat. Mixed my dry cure....1 TBS of Tender Quick with 1 tsp of sugar per pound of meat. I used turbinado sugar.

Sprinkle the mixture over the meat...both sides. Then shake off any excess.

Wrap the meat and let it cure in the fridge. I cured this for 3 days.

After curing for 3 days, rinse the bacon and let it soak in fresh water for about an hour. This helps get rid of some of the saltiness.

I used some venison meat from a buck I got last fall.

I ground the venison with some pork.

The wild sage smells amazing right now, so I used this in the sausage....It seemed fitting to use the wild sage with the wild venison and wild mushrooms. :)

I used a mixture of...

2 1/2 tsps of salt

1 tsp fresh ground black pepper

1/4 tsp of red pepper

a dash or two of red pepper flakes

and about 2 tsps of minced fresh wild sage

This was for about 2 1/2 pounds of ground meat.

I sauted the morels, onion and garlic in a bit of butter....then cooled the mixture.

I browned the sausage and cooled it....then topped the butterflied bacon.

Added the morels and onions.....

Rolled up and sprinkled with some fresh cracked black pepper....

then onto the smoker...

I hot smoked the bacon at 225 until it reached an internal temperature of 165. I used a bit of hickory for a light smoke.

The venison sausage and morel stuffed canadian bacon along with a fresh egg from my girls (hens)...a hot biscuit with some homemade sand hill plum jelly, and a bit of fruit...life is good!
:)

Old Farm Machinery

A few posts of an old corral still stand where this contraption was parked, who knows how long ago.
The hackberry trees are growing around it, almost pouring around the machine. I like to check the tree's progress from time to time. :)

Smoked Crab legs and Ribeye

Another smoke in my drum smoker....
I used a bit of hickory on these crab legs and ribeye...turned out pretty tasty.


I rehydrated some morel mushroom from this spring...

Sauted them in butter with some garlic and onion.....

Made some garlic butter for the crab....

It was a tasty meal....and no I could not eat it all. lol

Smoked shrimp...

I smoked some more shrimp today on my drum smoker... I really like the thing. :)

I marinaded the shrimp in evoo, sherry, garlic and soy sauce. Wrapped them in bacon and used a hickory wood for the smoke.

They were pretty tasty....

Smoked Brisket Burritos with Chipotle Slaw

I smoked a brisket, some pastrami and a few wings over the 4th of July weekend.
Used some of the brisket to make burritos with chipotle slaw...



My smoker sits under a shade tree, so the pictures aren't that great.

I wrapped the brisket with some dales marinade and beer.

The brisket with the juice poured over top.

I sauted some onions until tender, then added the brisket..

I rolled the meat up in a hot tortilla with some cheese, and added chipotle slaw to one of them.

Chipotle Slaw.

1/2 cup of mayo or salad dressing

1 chipotle pepper in adobo sauce, chopped (you can add more)

salt to taste

chopped onion

a squeeze of lime juice

1 bag of slaw cabbage

Mix and chill

I used the same chipotle slaw on smoked fish tacos.

This is one burrito with the slaw on the side...

I like to fry my burritos until light golden for the extra crunch..

This one had the slaw wrapped inside.

Both were good, but I liked the one with the slaw inside... the extra crunch and zip of the slaw added a lot of flavor. :)