Easter Sausage

Easter Sausage

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…

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Few more tweaks

I’m still playing with the site and the new WordPress Twenty Fourteen theme.  Though the help of the excellent Fourteen Extended plugin, all posts are showing in reverse chronological order on the home page now.  The featured posts at the top are not necessarily the three most recent anymore.  I’ve also changed the homepage to…