65 Pounds of Deer Bologna and 15 pounds of Deer Jerky

Each year my friend asks me to come over to assist him in making deer bologna.  He has a great recipe and it always comes out awesome.  He also bought a large dehydrator, so we were off on a jerky batch.  Enjoy the pictures.

And on to the jerky....

Boudin Stuffed Pork Loin

This is an older smoke and was a pork loin stuffed with boudin.

Jambalaya

I was hungry for some jambalaya.  So many versions out there....

Hickory Smoked Pork Loins

So it was going to be a nice 63 here on Sunday, so I decided to break out the smoker. I picked up a nice pork loin for about $12.00. I fired up the smoker with some hickory wood, temp up to 225. Rubbed the loin with my favorite seasonings. Loins hit the smoker until an internal temp of 165. I let the loins rest and sliced thinly. Wow, what a great piece of smoked meat. Ready for spring. enjoy.

Basement Transformation