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Peer pressure got me again

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  • #1

    Peer pressure got me again

    Ok I scored about 45lbs of butt today for 1.14a lb so i deboned 4 of the halves and coverd them in hi mountain buckboared bacon cure.never done this before but been drooling over everybody else's for to long.I wish it were 10 days from now.I ground the rest of the butts up for sausage .I hope to get a couple days off this wk to do up some summer susage and bologna later BILL
    Attached Files
    2-22.5'' weber
    1-18'' weber
    1 smokey joe
    22.5'' wsm
    24'' smoke vault
    1-outhouse
    Certified,Smoked Meat Sausage Head
    Smoked meathead #135
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  • #2
    Bill looks good ............ can't wait for the finale'.
    20x36 BYC by Klose Modified
    36" Jenn-Air NG Grill
    22" webber
    several burners
    pool/spa (of course)
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    • #3
      Way to go Bill. Gotta try that one of these days. Be sure and show us the finish.
      S-M Misfit #16

      If the women don't find you handsome, they should at least find you handy. ~ Red Green

      It's a shame stupidity isn't painful.

      GOSM Propane
      CharGriller Kamado Cooker "The Akorn"
      New Braunfels Bandera
      UniFlame Gas Grill
      Lil Chief

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      • #4
        Man...Bill, that'll all be right!
        Sunset Eagle Aviation
        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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        • #5
          I'll be putting 3 butts for BBB, and 4 loins for CB on the smoker on Christmas day.
          I look forward to seeing your when it's done. Looks like I'm not the only one that uses a fillet knife for basic butchering.


          Tom

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          • #6
            Originally posted by minnbill View Post
            lol:I wish it were 10 days from now.
            Know the feeling,,,, ..... Great work Bill, you're a busy man today.
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            • #7
              wow bill i see mega bacon and sausage in your future....great price on those butts
              Mike
              Oklahoma City
              22.5 Generic (gettin ready to be dismantle for the Drum) Kettle Grill
              Weber 22.5 Performer
              GOSM 3405gw
              Boomer Sooner Drum
              Maverick ET-732
              Various Cast Iron Skillets and Dutch Ovens
              A-MAZE-N 6X6 Smoker



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              • #8
                Originally posted by Fishawn View Post
                Know the feeling,,,, ..... Great work Bill, you're a busy man today.
                Holy cow that is the truth!!
                Originally posted by doctor phreak View Post
                wow bill i see mega bacon and sausage in your future....great price on those butts
                Ditto Mike, WOW!! you go Bill!!! YUMMY!! I hate the darn wait!!!



                The only one on the block with the super fastest turbo charged



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                • #9
                  Looking good, Bill! that's one of my favorite knives also. I use two Old Timer's, one Buck, one Rapala and one handmade fillet knife. When I fillet fish, I resort to my 12 volt knife.
                  sigpic
                  Smoke Vault 24

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                  • #10
                    Originally posted by Gunslinger View Post
                    I'll be putting 3 butts for BBB, and 4 loins for CB on the smoker on Christmas day.
                    I look forward to seeing your when it's done. Looks like I'm not the only one that uses a fillet knife for basic butchering.
                    Originally posted by Bassman View Post
                    Looking good, Bill! that's one of my favorite knives also. I use two Old Timer's, one Buck, one Rapala and one handmade fillet knife. When I fillet fish, I resort to my 12 volt knife.
                    Thats too cool.I do all my butchering with my fillet knives and clean all my fish with electric BILL
                    2-22.5'' weber
                    1-18'' weber
                    1 smokey joe
                    22.5'' wsm
                    24'' smoke vault
                    1-outhouse
                    Certified,Smoked Meat Sausage Head
                    Smoked meathead #135

                    Comment

                    • #11
                      Nice looking work! I can feel that pressure leaning on me now too. I'm really getting a bacon bug. Add me to the filet boning club too. Again, the same wooden handled Rapala. Better than any boning knife I've every tried.
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                      Beef. It's whats for dinner.

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