Lems Beef jerky

I did a large batch of beef jerky last weekend. I used lems beef jerky seasoning and 11 pounds of top round beef sliced with my cabelas slicer and dried in my cabelas dehydrator. I used 2 ounces of Wrights liquid smoke.

Turned out very good and taste Great!!

Muffuletta Sandwhich

The Bread

1 Cup Warm Water (110 degrees F)
1 Tbsp Active Dry Yeast
1 Tbsp Granulated Sugar
3 Cups All Purpose Flour
1 1/2 tsp Table Salt
2 Tbsp Vegetable Shortening
2 Tbsp Sesame Seeds
3 Tbsp Extra Virgin Olive Oil

For the Egg Wash:
1 Egg
2 Tbsp Cold Water

Put the Sugar, yeast and warm water in your mixer bowl and stir real good and let sit for ten minutes until it is good and Lathered.

Then put the flour, salt and shortening in and mix with your dough hook on slow for about five minutes.

Then in a bowl coat it with Olive oil and let your dough rise for 1-1/2 hours covered loosely with plastic wrap.

Now punch down your dough and shape it into a flat round 9" loaf. Put it on a oiled baking sheetand press about 2 Tbsp of sesame seeds into the top.Let the Loaf rise again for about an hour.

Mix your egg wash up and brush the top and sides. Bake at 425° F for 10 minutes and then drop Temp down to 375° F for about 25 minutes.

Let cool for an hour before slicing

Now you will want to get your Italian Olive salad out of the fridge

Use some of the oil from the Salad to generously brush the bread inside both sides. Here is a list of meats and cheeses we will be stacking on the sandwich.
1/4 lb Genoa Salami
1/4 lb Sliced Ham
1/4 lb Mortadella
1/8 lb Sliced Mozzarella
1/8 lb Provolone
Put a layer of genoa, Motadella and Ham. Then a layer of Mozzarella and Provolone. Repeat this process and then a layer of the Italian Olive salad to your liking.

This sandwich will feed about 8 people

Smoked Jalapeno Popper Corn Dog Waffles

This recipe came from the Rachel Ray show. But I added smoked chedder to the recipe. Just follow along, good stuff I'll tell yahs!!

The Players

Smoked cheese, cream cheese, chopped pickled Jalepinos.

All mixed up and lookin good

Cut your wieners in half and stick a skewer in them and cover them up with the cornbread mix

Wait 5 minutes or so and then you have this.

Then slice the waffles in half making a corn dog and serve with your favorite condiments.

This would be an excellent way just to make the cornbread also, It was very good!!!

Blazing Pistachios

I thought I would go ahead and see what the Rave is about these Blazing Pistachios. I went ahead and set up the DisAssembly line :D

All done shelling, man thats as tedious as packing lock cores all day long :)

Into a pan of all the wonderful ingrediants:
o 1 Tbsp butter
o 3 Tbsp pickling liquid from a jar of pickled jalapenos
o 3 Tbsp green Tabasco sauce
o 1 tsp Worcestershire sauce
o 1/2 tsp salt
o 2 C unshelled pistachio nuts
Credit for this recipe goes to Seemore frome the BSForum

Then into the preheated smoker @250°F for a 2 hour ride of Pecan smoke.

All Done, I was afraid they would be to hot but they have the perfect heat and the smoke is right on spot. I went 2 hours of Pecan smoke and two more hours of heat at 250° F

Smoked Cheese

Smokin six pounds of Tillamook cheese today. On the roster we have:

Left Field-
Tillamook Vintage White Medium Cheddar is aged over 100 days, giving it fuller flavor and an award-winning smooth, creamy texture. It brings out the best in fruit and wine.

Center Field-
Tillamook Medium Cheddar is so rich and creamy, it's the world's most perfect food. Each batch, made from the same recipe used for over a hundred years, is aged naturally for at least 60 days. No wonder it won World's Best Medium Cheddar.

Right Field-
Tillamook Pepper Jack is the union of mellow Monterey Jack with sweet peppers and spicy jalapeños. As the hallmark of Southwestern recipes, it’s the creamy cheese with attitude that livens up everything it touches… including a toothpick.

Into the Iced up Cold smoker for 3.5 hours of Alder smoke.

All done, vacuum packed and stored at the bottom of the fridge for a couple months. If you try it before 2 months it taste like a Ashtray.

The white cheeses took on a lot of color but the yella cheese its not quite as apparent.

Snack Stix #116

Decided to make some Leggs old Plantation #116 Snack stix today. I used 3 pounds of Ground chuck 80/20 and 1 pound of ground pork.

Mixed in 3 ounces of the spice mix and the Cure #1 then put it in the stuffer.

All stuffed, I had a few blow outs this time.

Hanging in the smoker gettin ready for some Alder Smoke today. Never tried Alder on Snack stix so their gonna get 2 hours worth.

That there is some Original Bradley Puck smoke in them thar hills :)

The Bradley Smoker

And finally all done. I will hang in the refrigerator for a day or two to remove a little moisture.

Armadillo eggs

Armadillo Eggs

12 Small jalapenos
1 Small block of Cream cheese
1 Small Chub of Jimmy Deans Original breakfast sausage
Yellow food coloring (optional)
Favorite Pork Rub (optional)

Get your Jalapenos Ready to Gut and devain

Then after you got all the seeds and veins out give them a wash and rinse

Use about a half of package of Cream cheese and two drops of yellow food coloring and mix it up until consistent.

Then go ahead and stuff the jalapenos with the cream cheese

Then you will want to put half the sausage between a sheet of waxed paper and pat it down and roll it out to 1/8" thick.

Then you will go ahead and wrap the stuffed Jalapenos with the sausage making sure not to leave any holes for leakage and sprinke them with your favorite Pork Rub.

Bring your Grill up to about 250° F and cook the Armadillo eggs for about a hour to hour and half.

They will look like this after about an hour.

Then Go ahead and put them on the grill a couple minutes each side.

All done, and excellent!! Now its time to strap on the Feed Bag

This recipe Is all over the Internet so I am unsure who to give credit to but I have been makng them for about 5 years.