For Easter I made four 2kg batches of sausage – two for the smoker, one fresh batch for the grill, and a batch of breakfast sausage links (not shown). It was my first time using curing salts and smoking the sausage at a lower temp (160-180 F) than normal smoking temps. It was a tasty experiment, I learned a few things, and will certainly be making additional batches in the future! Here are some pics:
The Prison of the Psychotic Damned premiere went really well! The first screening was standing room only, and the second was pretty full as well. For a full review, check out North Buffalo Journal and Review’s recap of the event. Nice meeting you, Mike! I’ll just add a few photos of my own… Dave Franczyk…
The author of the YouTube video I posted in my last Aquarama post directed me towards another of his videos. The end of this video shows two shots of the Aquarama/Marine Star being scrapped in Aliaga, Turkey. It truly is no more. This pretty much closes the book on the Aquarama. Since we now have…
As some of you may know Derek and I embarked on a whirlwind tour of Europe, thanks to him having to go with work, back in March. Everyone has been asking how it went, what our favorite places were, etc. so over the next few days (baby allowing) I am going to write about the…
This year, we decided to have our own Christmas cards printed. The idea was to put together some photographic highlights of our year. I also encouraged the recipients to stop by the website and say hi, so if that’s why you’re here – leave a comment! Since the photos were small and the descriptions brief,…
That is one mega sausage. Bet that would be perfect at a barbeque.