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:
… that before we left on our vacation last Sunday, I went out and bought an XM satellite radio so we could listen to the Sunday afternoon game vs. the Rangers on our drive to destination #1 – Rehoboth Beach/Lewes, Delaware. Ok, there’s a little more backstory there. Amanda had been looking at getting satellite…
To my complete shock and utter disbelief, the driving habits of thousands of Western New Yorkers did not suddenly improve after my exposé of their faults. Perhaps they felt I was unfairly singling them out, that they had good reasons for driving in the left lane. Ok. Let’s be fair and review some reasons, both…
As was recently announced to our membership, I have taken on the role of President of the Board of Directors of the East Aurora Cooperative Market. While it’s certainly not what I expected to have happen when joining the Board last year, I’m looking forward to guiding the group through the next few critical months…
While out in the Boston hills yesterday getting some apples and pumpkins, we thought we might try and pick up a geocache. We didn’t find it, but we did find the newest feature in burial luxury:
That is one mega sausage. Bet that would be perfect at a barbeque.