Woj's Custom Meats

Dodging the rain, but we got it done. Another great beautiful 4H animal. Thanks again to Neil Vaughan and Kirsten Vaughan Looking forward to a great partnership.

Double Barrel Shotgun Prime Rib Slow melting marrow = extra beefy and buttery goodness https://bit.ly/3eWHt3j

Pro tip: Grill your sausages on low, or even indirect heat. This will allow for more even cooking, help prevent bursting, and yield a juicer sausage #bbqtime #summeriscoming

Making great Central Texas barbecue requires art, science, and a whole lot of care. I'm thrilled to share my passion for low and slow cooking with you, breakdow...n the barbecue process, and show you how you can make brisket like we do at Franklin Barbecue. Pull up a chair and join me by the smoker in my new MasterClass on Texas-style BBQ. See more

Crown Roast of Pork http://bit.ly/2EK8Yy6

Beef bone broth! We use it in all our homemade soups. Much healthier for you than the msg crap in the store. $5/ litre. I have only a few extra. They are very handy to have around and are a favourite for us when trying to be health conscious with our diet

https://www.medicalnewstoday.com/articles/323903

I am starting some beef soon and will have some ground and stew meats available this week. other cuts coming within three weeks I have liver available now. Send me a message if interested. Cheers

Good Morning! Remember today and tomorrow 10% of sausage sales go to the NICU. Come stock your freezers for a great cause!Good Morning! Remember today and tomorrow 10% of sausage sales go to the NICU. Come stock your freezers for a great cause!

Tried a small 25 lb batch of breakfast sausage. Some of it I gently cold smoked. Turned out really well. Spices include sage, ginger, thyme and white pepper. Not preservatives, of course!

Late night sausage making Deer knockwurst on the top Polish (pork on the bottom) PM please Cheers

Sharing this exciting recipe from Brisket Chronicles. Want to learn from the author in person? Steven Raichlen is teaching Barbecue University in Bluffton, SC this summer: http://bit.ly/36pglEt

Christmas present! My daughter knows me so well

Honey garlic and sweet pepper deer jerky. Deer sausage before and after cold smoking.

Processed my first moose of the year, complete with roasts, ground, and preservative-free knockwurst

Next time you're grilling a burger, throw an egg on the grill to top it with! http://on.today.com/2v6EaSF

Thanks again to Earl Soles for the excellent farm raised pig. This is possibly my last pig before fall. Since it is barbecue season, most it was done into chops and large, thick steaks from the hip. Next step Longanisa and Old Fashioned Polish sausage.

https://www.facebook.com/598057720/posts/10156016474822721

I have been fine tuning my Filipino Sweet Sausage (Longanisa). It has become a favourite. More will be made shortly.