Wieners later in the week. Gonna be great on the hot sticks & sausage after deer season & pork lions on sale for a buck a pound 'round new yrs.  https://www.youtube.com/watch?v=dLdTLlLAWXk

 Picked up a Hobart chopper grinder a few days ago. Yeah they are pricey . The one I just picked up a couple days ago goes for $13,000 new with the attachments. Looks & runs like new so lucked out finding it on line. Nice is it weighs under 200 lbs. & has a grinder also if needed. Smaller head #12 use to a #15 but a #12 should be fine & 1/3 the weight of my old ones 400-600 lbs. in the past. Looks nicer being brushed aluminum than the cast iron so can display in kitchen with fruit in the 18" bowl & veggies in the grinding pan.
 
 Scored on a new large stainless mesh at the flea market yesterday thinking for a smoker or large grill. What kind of wood would be best to build a smoker? I have a pallet of rough cut maple a couple pallets of oak a pallet cherry & 1/2 pallet of hickory boards. Or it don't matter one way or another? 
 
 I still have to put the batts  & the doors on the small barn 20' x 20' I've been building for over a month now at camp. You were right about the heat. Dumb me putting on 3 d shingles on breaking record hot days ain't to smart at my age. Turned out way better than I planed & just under $500 & put a little dent on the rough cut pile so that was good.
 
Keep up the reports on the homestead enjoy reading them.
 
crappy 

****ed expensive gizmo for a home kitchen!

Not sure of the season boundary lines or what date it closes, but the local birds are flying low in WNY, and the guys that had the foresight to get permission from the farmers are stocking up.  The State would like to see these local birds gone, hence the 15 per day.  Happy Hunting!

Like i said earlier, a lot of work got done today. Mostly cleaning up on yard work and getting the garlic beds ready. Going to the garlic festival on Sept 29th and want to put in 50 plants.
Winter IS coming so I have to try to get as much done as possible before October. Would like to cut some more wood that's available while I can, maybe next weekend.

Ran smokehouse all day. Had trouble getting over 120 degrees. I didn't really push it but it seemed to like 110-120 degree without stoking up a fire. I'm gonna push it tomorrow, starting with some oak wood to get a bed of coals and heat. Just been using charcoal and tossing in Apple wood for smoke.
Hope I don't burn down the house, lol.

Since I'm pretty beat on a 14hr day already, it's time for the heavy light show on wdst Woodstock. Ida always plays my requests.

Old massy Ferguson is at the ready. Dug the pit of despair

MMMMM Apple wood......   Coho?  

Very disappointed with my carrots. Dug a portion of my taters and picked some of my winter squah

Last year 2 5 gallon buckets this year maybe a gallon. I blame the lack of rain, but it defy was not worth the time to dig

hot tuna
Wasn't it about this time some years ago ?
Smokehouse is ready. Got coho ?
I got pork on the hang as of now.

Yes it was, one of my most fun days ever.  Might have to fish low......   I'll never forget the push of water coming up the river.  Tides in, and it's  freakin'  cohos!  I bet you do better than the smokehouses in Pulaski.

This little piggy went to market, this little piggy went to the smoke house......

All curing is complete. Now it's a waiting game on that . Uncured , not froze smokehouse starts sat. Cured starts on Sunday for bacon.
Everything is stuffed here.
Thought I'd throw an oldie but goodie picture in. June 1982 Ausable river. Was a Genny kid back then.

Got up at 5 am and started the stove to get a bed of coals going.
Hung meat at 7am. Today's trial run of products is 2 butts, 1 picnic and 4 hocks.
Now it's a waiting game and for me to stop staring at the thermometer.
Trying to maintain a constant 140-160 degree until dark , or about 12 hrs or until internal temp hits 145.
It's a fine line about how much draft I allow.
Given this is my first experience on this smokehouse, I'm nervous. Surely dont want to screw this up.
Ok, I just gotta let it go and move on to other projects I got going on today.
Have fun on this beautiful summer, shoot it's fall , day.

HT all that pork and no mention of home made sauerkraut?   
 
If interested, I got a method using a straight side bucket (I use a fiberglass two gallon ice bucket) and plastic bag full of water, guaranteed to produce a great tasting kraut in six weeks or less (pending temperature of basement(62 to 70 degree is recommended)).  No crock or weighted press (so a slanted container can be used) and the gas produced by fermentation can vent itself.  Gooder too, I do this in my basement and have, never had an issue with the tale tell kraut making odor.  Amount of product produced depends on number/size of heads of cabbage and size/number of crocks/buckets. We try to make several pounds then freeze til needed.
 
A word of caution, a single two gallon bucket.... neverrrrr makes enough kraut.  But gooder also, there ain't no law says ya can't keep making kraut, as long as the cabbage holds out aaaaand the older the cabbage, the better the kraut.
 
Gotta git, rumor has it Tropical Storm Florence may be heading my way and if I listen to the latest news reports, I gotta RUNNNNN!! 

HT tried to PM but getting a server error. Will try again shortly and should the error continue I'll put it on the board.

Probably the heat and humidity lol.