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:
So GM announced today that they’re investing over $300,000,000 to construct their second plant in India. “GM India’s Chaba said the company chose Maharashtra as the site of the new manufacturing facility because of advantages over labor skills, costs, infrastructure and geographic location.” I’m curious as to what UAW workers think of this. What’s worse…
Spent the week in sunny California – Anaheim area. One highlight of the trip was getting to visit the Queen Mary. Interestingly, the city of Long Beach owns the Queen Mary, and purchased it for $3.45 million – considerably more than it’s scrap value in 1967. It now leases it out to various entities, where…
That is one mega sausage. Bet that would be perfect at a barbeque.