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:
We rarely go anywhere new without doing a little geocaching along the way. One thing that made this trip fun was the series of caches at rest areas along I-90 East. Out of four rest stops before we exited, we found three geocaches. The fourth appears to be missing altogether. We hit a nice two-part…
For the past few years, we’ve been heading around the corner to Evergreen Hills to cut down our Christmas Tree. Here’s a few pics from this year’s trip:
It’s odd. I don’t consider myself one of those “world travelers”. A year ago I didn’t even really have the desire to travel outside of the U.S. “There’s so much to see here, I don’t need to go over the ocean,” I would say. But life has an odd way of making decisions for you….
Congratulations to my songstress wife, who auditioned for and was selected to be a part of the Buffalo Philharmonic Chorus! She’ll have plenty more opportunities now to showcase her beautiful soprano voice, and add a little extra musical beauty to Buffalo. 🙂
That is one mega sausage. Bet that would be perfect at a barbeque.