How are ya'll? Finally I have time again to sit down and relax online
again.
Hope you've all been faring well.
I see Stephen is still here a bit, (haya)
Fat Bob and Kat, are you two stil here? Hllo to both if so.
Sosgez,..how about you?
Ah well,..hope all of ya are doing fine, I should be around a bit.
I'm getting the Smokehouse ready and seasoned after almost 8 months of
letting it set idle. I've found and gotten permission to take a whole
small
stand of long dead hickory trees so now my smoking wood shortage has been
solved, which is very nice indeed.
The only downside is it's all got to be cut by axe and packed out by my
horses over 2 miles of tough terrain. Well worth it tho when one considers
the bulk cost buying it.
I've come up with some new sausage recipes I'm going to dry smoking this
year, and my annual trip to Atlanta for the tailgate cookout before the
football game is coming up shortly, 4 days of drunken, unchained eating
and
drinking football bliss will be well recieved by me, I assure you. Last
year
I smokeed 2 types of dry cured ring sausage and brought them along for thr
group, and they were a smash.
I'm going to make 6 diff. types this year to take and more than I did last
year I took 6 rings each and they lasted about 2 hours after being sliced
and put out, among just a few people.(about 12-13 lbs)
I hope to take of each type, about 60 lbs. more or less. Kinda hard to
fit
carry-on I know, but I'll have to try I suppose. I did get some odd looks
on
the flight last year as my luggage smelled VERY strongly of smoked sausage
everywhere I went. LOL,..Ought to be intersting to try 60 lbs and smell
like
I set up a smokeshop right in the air****t. I can just forsee getting
singled
out in security again.
Ah well, all's good tho, it's worth it to see people I know down in the
south try and convince me to set up a buisness down there making it, as
they
tell me nothing like this can be had there. Interesting thought, but no
funds to do so.
This year I'll making:
Cayenne Fire Sausage
Garlic Sausage
Doolin County All (A Mettwurst type)
Black Pepper Sausage
Onion Venison Sausage
Dill's Remorse ( A ring shaped Landjager type)
Also if I can find a good way that's not a hassle for me to get them
there,
I may make some fresh bratwurst and try to freeze it for the flight till I
get to my room. ( I booked a suite with a kitchen, thus a freezer)
And so, in short, my smoking and real sausage making season is shortly
beginning, and it's good to hop on crop all a note asgan. Never meant to
leave anyone out in my hello's earlier, so don't be offended if I did, I
knew I would and kept it short thusly,..
Hope all is well,
Regards,
Jason
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