Snipe

How are they looking now?? I agree, are the peppers soft in the rusted areas?? I want to say since you had a heat waive here a few weeks back they are just blistered from the intinse sun.. Why only a few were affected?? I'm not sure.. If it were a disease it would affect the whole plant..

Is this "RUST" as you say only on the top / upper side of the peppers??

This will be helpful... This is what I see and have with mine.. Could be rbduck's issue, what he planted may have came from a different grower than the last so that variety is a bit different...

Couple of questions first Ron. How dose the plant look?? Leaves, branches and stalks (wilted, limp) Have you had more rain than normal?? Is this the first time you have grown Chili type peppers? How much sun light do they get each day??

Sweet!!! While your out trying to kill something you can pass it my way since I have two in the freezer now.. I would be happy to get it back to you if you harvest something this year...

A cooler as mentioned is your best bet for a large amount.. We use them for catering gigs all the time.. Before you wrap up cooking fill a large cooler with hot water and let sit for 30 minutes.. While it is heating from the water you can grab 4-8 bricks wrap in foil and then toss in the oven around 200°... These will be your heat sink... Once they are hot drain the water place heavy towels on the bottom of the cooler then place the bricks on the towels.. You then can place your foil wrapped food ontop of place cookie sheets on the bricks then the food.. Close the lid and you have a hotbox ready for travel..

And I have... These are very addictive..

Ooops... Looks like the boys spoiled your opener there Muff.. From looking at the box scores and seeing the game the giants were out played this time..

See the attached file I added to the original post.

I thought I would make some sausage for this weekends Dove Season opener.. Been many moons since I made this recipe.. This was my first recipe on making SS.. I was going to make a full 10 pounds but decided to make some other type of sausage this weekend..Players for this weekends event...3 lbs. Venison2 lbs. Pork2.5 TBS Salt1 TBS Garlic Powder1 TBS CBP1 TBS Onion Powder1 TBS Mustard Seed1 Tsp Cure #11 Tsp Ground Coriander1 TBS Ground Mustard Seed1 Tsp Basil1 Tsp Ground Nutmeg5 oz. Water6 Whole Jalapenos De-seeded & Chopped12 oz. Kraft Crumbles 1/2 Cup Powder Buttermilk (For Old Style Twang)Fresh out of the smoker and the ice bath... I did not smoke them no where near what I have in the past.. Kinda disappointed in the peppers too.. Just cannot not find any that have any heat.... And if your not on the Kraft Krumbles bandwagon, you should be.. Flavor was really good... Just how I remember it... I would add about a whole cup of PBM next time.. I like a bit more twang to it.. T-H's Venison Summer Sausage..txt

The most flavorful of all the Chiles... Take the tour here.. LINK Be sure to watch the video..

Hatch Chile Pepper Season is upon us and I thought I would drag out a bag of roasted peppers to test drive a sauce that's been dancing around in my head.. I thought I would start out with a small batch since was not sure of the out come.. Some where along the way I did not take any pics of the second dump of ingredients.. 1st Round of Ingredients: 2 to 2.5 Pounds Roasted Hatch Peppers 1 Med. Onion (Chopped) 4 Large Garlic Cloves (Whole) 1 Tsp Sea Salt 1 Tsp CBP 1/2 Tsp Ground Coriander 1/2 Tsp Ground Cumin 4 Cups Water Sweat the onion and garlic in pan on low heat... Add water along with the other ingredients and simmer for about 20 minutes... Add in peppers and cook on low for about 45 minutes, add water as needed to keep above the peppers... Once peppers, onions and garlic are cooked take a stick blender and break down the mixture about half way... Here's where I did not take any additional picks while cooking.. Second Ingredients Dump... 1 Med. Onion (Chopped) 4 Large Garlic Cloves (Whole) 1 Tsp Sea Salt 1 Tsp Garlic Powder 1 Tsp Onion Powder 1 TBS Sugar 1/2 Tsp Cumin 1/2 Cup Red Wine Vinegar Add the above to the pot and simmer for 45 minutes till onions and garlic are soft.. When ready place in a blender or food processor, blend till smooth.. Run sauce through fine mesh strainer and place back in clean sauce pan.. Simmer till desired consistency.. I made mine a bit thicker than I do my Chipotle Sauce... Just finished putting on the labels.. Damn flash washed out most of the color.. Oh Well..

I have been covered up at work... Seems I have had very little time to fire the pit up lately and I went to the Doc back in May for a physical and they found I am borderline diabetic... So not off comes some weight I'm down 24 pounds since June 1.. Still have more to go.. Been eating lighter and healthier.. Fear not, I will be back in the swing of things soon..

Damn that does look good.. I would give you points if they were activated here..

Give this one a shot.. Italian Sausage Vegetable Soup 1/2 pound Italian pork sausage 1 cup sliced carrots 1 large potatoe -- diced 1 garlic clove 2 cans beef broth 15 ounces garbanzo or chick pea beans -- drained 14 ounces canned tomatoes -- undrained 1 1/2 cups water 1/2 teaspoon Italian seasoning 1 bay leaf 1 cup zucchini parmesan cheese Brown the sausage. Combine all but zucchini in the crockpot and cook on low for 7-9 hours. Add zucchini and cook an additional 30 minutes.

Sorry.. Cracked Black Pepper and Tender Quick..

While digging around in my freezer last Saturday I found a backstrap off a doe I shot last season that was vacuum packed to be cured for canadian bacon or pastrami.. So I pulled it and got it ready for it's rip van winkel for the week.. So as they say in th Bud Light Commercials... "Here We Go!!" Mixed up a little rub for the week long nap.. 3 TBS Hunky Stuff (A friend of mine's recipe he has made... Top notch stuff) 2 TBS TQ 1 TBS LBS 1/2 Tsp Chipotle Powder Our Star for this presentation.. Split and ready for da first layer of rub... Here we are after the 3 trip around the rub... Damn sure looks like taso.. Placed in two separate zip-loc bags and into the big frig for a nap till next Sunday.. It's SUNDAY>.............. The rain finally stopped after lunch and I had some time to get this smoked.. Soaked the backstrap for about 30 minutes and then rolled in CBP, smoked with Cherry wood... In the frig to chill and nap till tomorrow for slicing.. This afternoon I finally sliced it up.. The flash washed out the color of the meat.. You can tell how deep the color is on the ones around the sides away from the flash.. This chit is wicked.. Absolutely melt in your mouth.. Now to find some good bread, provalone cheese, sauteed onions and spicy mustard.... I think I would be set..

I get up Saturday morning around 5AM to get the coffee brewing and I see this epitome of lazy on her pallet.. She's such a lump.. First we will start the find day off with some pre-ground venison... Get the scrap pork from the spareribs I have had over the last few weeks.. And get the seasoning slurry ready... Slurry mixed and resting... You just cant beat pork scraps for sausage... Ground and ready to mix with the Vinny.. Mix the meats and slowly add the slurry... Now that's one happy looking mix... Stuffed and ready for the smoker.. Some how I managed to fit ten pounds of meat in nine one pound casings... Out of the smoker late Saturday night ready for the ice bath... After they hung in the garage overnight to bloom.. I think these were spot on.. They have a real nice after burn to them... Real Nice.. .

This is a simple beef rub I use for prime rib.. 3 TBS CBP 2 TBS Sea Salt 1.5 TBS Garlic Powder 1.5 TBS Onion Powder 1.5 Tsp Rosemary 1 Tsp Thyme 1/2 Tsp Allspice Mix well and keep in a dry place..

Call if you need help...

Do you plan on using seasoning kits for your sausage or your own recipes?? If so there smoked sausage kits (packets) come with a cure packet inside. As for the meat ratio I use a 60/40 venison to pork. I do not go no lower than a 70/30 if you do the links will be dry and crumbly... As for adding additional items such as peppers or cheese.. I use one to one and a half fresh peppers per pound of meat... Use two if your looking for a bit more heat.. Try grinding the peppers through the largest plate you have and reserve the peppers liquid for later.. Cheese can be tricky, Most folks use high temp cheese I do not.. I use Kraft Crumbles.. I will add one pound of cheese per five pounds of meat, that is a good ratio for me.. Garlic and Onions are great in sausage but be careful they can over power all the other flavors if you use to much.. I normally do not add any extra than I use in my recipes.. So try not to use more than 1/8 cup per pound.. Now your almost ready to rock and roll... Take all your ingredients (reserve the cheese) and mix with water or your favorite beverage of choice add once ounce of liquid per pound of meat you are using (this will include the cure packet).. Or use the pepper liquid for more heat and flavor.. Set this in the frig while you grind your meat... This will allow all the flavors to distribute in the liquid... OK, now on to the fun stuff... Once you have your meats ground mix them well (time for cold hands) if you do not have a mixer.. Add the spice slurry to the meat a little at a time being sure that you mix it throughout the meat good.. When you have done this then fold in any additional items you are wanting to add to the links.. be sure the cheese is last.. Time to stuff... Depending on what type of links you are wanting to make will determine what casings you use.. Hog casings are used to make Bratwurst, Polish Sausage, Chorizo, Pepperoni, Italian Sausage, Pork Sausage, Large Hot Links...You can get them from 28-30mm, 30-32mm, 32-34mm (popular) 34-36mm (popular) and they go on up to 45mm+... Sheep's casings (my favorite) are made to make Hot Dogs, Franks, Breakfast Links, Snack Sticks, Wieners, Cocktail Wieners, Pork Sausage, Old Fashioned Wieners, Hot Links... They come in sizes 16-18mm, 19-21 all the way up to 28-30mm is the size I use.. Be sure to follow the directions on the bags.. Soak in warm water for at least 30 minutes and rinse well to get the salt off.. Once you have stuffed the casings and linked them place on a cookie sheet then place in the frig over night so they can cure.. Next day fire up the smoker and take the links out so the casings can start drying.. Place your wireless temp probe in one of the links so can monitor them.. We would not want to over cook them or under cook them making them not safe to eat.. Your pit should start out around 100-110° hang the links in the smoker and allow them to dry for about 30 minutes with no smoke, do not add wood at this time.. Once they are dry add your favorite wood.. (I'm a Hickory or Pecan kinda dude)... Bring pit temps up to around 135-140° and allow to smoke for about a hour or two.. No need to add allot of wood, just a chunk about every 20 minutes.. Or a pan full of chips every 30 minutes.. Now when your happy with the amount of smoke flavor you have added.. Bump your pit temps to around 180-190° till the links hit 152° when they get to this temp you can pull them and place in a ice bath till the internal temps comes down to 100°.. Pull out of the ice bath and hang at room temp for around 2 hours to bloom.. When your done with the above place in vacuum seal bags and freeze.. Seems like allot of work and it can be, but it's much more satisfying knowing what is in your sausage and not that nasty store bought crap.. You have just taken your first steps to becoming Certified Sausage Head..

Never had it other than Roo Jerky a friend gave me.. It was Okay I guess..

For bulk sausage or ground I use the poly bags and seal them with the hog rings.. Never had a issue of freezer burn on long term storage.. If you are going to make links I suggest once your finished smoking them place in vacuum seal bags, they will be good for at least a year or more.. And if they are fresh sausage place some wax paper on a cookie sheet and freeze before you vacuum seal them that way they don't flatten out when sealing them..

Can't say I have ever known anyone that fried it.. I did find a few recipes on the net, but cannot help with a tried and true recipe..

Sounds good.. Seems similar to Cajun Chicken Pasta with the chicken removed.. It be some good stuff.. Looking forward to seeing the plated meal..