barney's Cheap Eatin' Thread

[mudhole crossing]

View attachment 102064
I can't deny...

Address?

 

[ribsplitter]

I don't know if you ever go to Morehead but the IGA there has packs of Leggs on the shelf at the meat department.
They also carry Leggs BBQ rub.

Good to know, appreciate the heads up..

 

[ribsplitter]

Address?

Lol..

 

[Meatstick]

Wife and kids heard about my fish fry at work, and they wasn't gonna stand for it.
Fresh flathead, and a batch of last months frogs too. Won't be long now

 

[ribsplitter]

We had a blooming KB onion for appetizers today. Followed that up with a smoked Mississippi pork butt, mashed taters, corn on the cob, and sliced tomatoes.

 

[Bee]

Little side of a country road wild raspberry patch has given me late June fishing snacks for a lot of years. Just enough handfuls or coffee cup fuillups for the ride home and maybe some with ice cream of a evening. Tasty. And very free.

 

[Nock]

Was delayed a day. Meat thermometer quit working had to get another one.

 

[HuntressOfLight]

Winner! No feel-good trophies for second place. Just scored the last two bottles the little store had.

 

[Lady Hunter]

Ya know those butts that are on sale???

Smoked two Friday & canned them up Saturday.

Not real wild about the way they canned up. So much fat!!! I shoulda let them drain longer... but at least they sealed & will be good this winter.

Meanwhile, took another 2 butts & ground them up & put the AC Legg's #10 and red pepper flakes to them. Cooked it all up & canned the sausage too!

I'd love to grab a couple more for the freezer but we're flat outta room since the big freezer died & we haven't gotten around to replacing it....

 

[carnivore]

I am staying off this thread for 6 weeks. Long story short...water damage and no kitchen for 6 weeks

Terrible, hope the remodel turns out better than before.

 

[carnivore]

View attachment 102291 View attachment 102292
Was delayed a day. Meat thermometer quit working had to get another one.

I literally stared at this for nearly a minute. That looks gooooood!

 

[drakeshooter]

When my grandma canned sausage she fried patties, stacked and packed them in jars and poured the rendered grease over them. I honestly can’t remember how she processed after that if at all, I’m sure she did since were all still alive. They fried and canned up a lot after we killed hogs.

 

[Lady Hunter]

When my grandma canned sausage she fried patties, stacked and packed them in jars and poured the rendered grease over them. I honestly can’t remember how she processed after that if at all, I’m sure she did since were all still alive. They fried and canned up a lot after we killed hogs.

Actually she probably didn't process them at all. What you described is the old way of canning sausage patties & a lot of people still do it today. I'm not that brave though!

I've got a bunch of patties though that I'm thinking about trying to can the same way I did the crumbles just to see how they turn out. Cook, stack in jars, add fluid (I used a broth made of sausage seasoning & water), and pressure can 75 minutes pint/90 minutes quarts.

 

[drakeshooter]

I watched Tim Farmer just now and they covered in chicken broth and a little rendered grease and processed like you wound any other meat, 60 min for pints and 90 for quarts I believe it was. I wouldn’t be brave enough to eat it without processing.

 

[Lady Hunter]

I watched Tim Farmer just now and they covered in chicken broth and a little rendered grease and processed like you wound any other meat, 60 min for pints and 90 for quarts I believe it was. I wouldn’t be brave enough to eat it without processing.

Yep. Except meats are always 75 pints/90 quarts (except fish which are only approved for half pints or pints, both of which require 100 minutes of processing).