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:
Merry Christmas from all of us to all of you! This was the photo from our Christmas card this year – taken during our annual day-after-Thanksgiving trip to Evergreen Hills Christmas Tree Farm with this year’s tree behind us.
Somehow I’ve missed any press about this until today! The 5th Annual National Buffalo Wing Festival will take place 12-9 on Saturday (9/2) and 12-7 on Sunday (9/3) at Dunn Tire Park. Ticket prices are $5.00. And since this is Buffalo and we spend way too much time worrying about the weather… With the threat…
Amanda and I haven’t been doing any geocaching lately, but that doesn’t stop our travel bug from making it’s way around the world. After it’s long stint in Africa, it spent some time in Europe. In fact, at one point during my stay in Belgium, I was within about 30 miles of our bug’s hiding…
It’s Maple Weekend, when you can venture out to my neck of the woods and tour some sugar shacks, sample maple products, attend pancake breakfasts, and of course purchase all the maple products you want! We ventured out to three establishments. First stop was Kirsch’s Sugar House. This was actually the first time that any…
Poor Dave Franczyk is having some troubles this week, due to his flippant use of the term “ethnic cleansing” in regards to the Catholic church consolidating parishes on the east side. Since music soothes, I thought I’d send him this virtual present. *snicker*
That is one mega sausage. Bet that would be perfect at a barbeque.