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:
A few months ago, I mentioned the difficulty that we’ve had uncovering a specific geocache. Well, last night we finally defeated the dreaded Dam the Cayuga Cache. Maybe it was that we both had reached our 50 cache milestones. Maybe it was that we were carrying the Lighthouse Nickel Travel Bug with us, and we…
I exchanged a quick email with Larry Lallo from the Marine Star Project. Unfortunately, he didn’t have much to report. The project is at a stand still right now. We have not managed to locate a University to be our partner. Wish them luck! It’d be better to have the old Aquarama out at sea…
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…
That is one mega sausage. Bet that would be perfect at a barbeque.