Well I’d eat your seasoned chic, but I’m thinkin right about now I’m gonna roll a little pin joint, then make some sausage and eggs, with whole wheat toast,no butter.
For sure. I make mine as well. I tend to do beef because of the sheer amount I can get for the price, but if i kill a few does i like to make some jerky for at least a few months. Hog for sausage.
I’m thinking about smoking a whole packer brisket this weekend… something around 12-15 lbs. that will give me burnt ends all week and more than enough sliced brisket to be fat and happy.
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