Iowahorse wrote:
> 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
Hello Jason,
Hope everything is well with you. I haven't been on here much of late,
I have been immersed in the world of sausages for the past six months,
building a full scale model of the arc de triumph out of kwik save own
brand sausages. it's quite the project and is darn near complete,
although the flies are getting to be a bit of a problem in this heat.
i'm delighted to hear of your latest sausage based adventures, although
as you know i am an aficionado of the classic british banger. all that
fancy cayenne stuff would play havoc with my bowels.
|
