A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers

twilliams Unfortunately most under 40 have no skin in the game… Draft stopped in 1974. Most watch the news and conflicts with Ukraine as a sports game, not carnage and death… Way too many have no value on being an American Citizen… Never lived in or saw a 3rd world country in person outside of the tourist walls and Umbrella drinks of a cruise… Just my opine… Cheers

Tex_77 And those that never had the opportunity to take off the uniform

YooperDog we’ll tip one together… Salute… Prost Comrade, Prost, Prost !!! 3 ltr imports fm a foreign country (Canada)

GWG8541 You disrupted her indoctrination with fact OMG… I had a dietitian tell me i eat too much meat and should only have 3-4 oz a week. With a straight face, and eye to eye ,I pointed out my eye teeth and said " God gave me these to rip flesh… And my Dad said use it or loose it Son" She canceled all future appointments… I’m soooo misinformed, and soooo dumb i truly believe I’m smart. I’m sure the Dietitian will eventually recover

kyle You’re so right. My children are in their 50’s. Yep, I’ll disappear but the Dad stories they brag about will be with them for a long time to come. Never too late to do something special with or for them. You get old too soon and smart too late.

Today is Armed Forces day, and Monday 30 May 2022 will be Memorial Day. I am posting this for all who served, and remembering those that never had the opportunity to take off their uniform.
“A Soldier”
I was that which others did not want to be.
I went where others feared to go. And did what others failed to do.
I asked nothing from those who gave nothing, and reluctantly accepted the thought of eternal loneliness, should I fail.
I have seen the face of terror, felt the stinging cold of fear, and enjoyed the sweet taste of a moment’s love.
I have cried, pained, and hoped, but most of all I have lived times others would say were best forgotten.
At least someday I will be able to say I was proud of what I was…
“A Soldier"
Anonymous
Viet Nam
1968

processhead interesting you would comment on the variety of recipes. Most of his collection was given to him by people that wanted an old favorite sausage. His biography is a good read. Knew him as a family friend in the 50-60’s. Lots of sausage stories. Also gives you a painful look of his failures as a wannabe sausage maker / business owner. He never saw the brick and mortar store “The Sausage Maker” before passing, but was the catalyst and is a family business.

GWG8541 There are two ways to win an argument with your wife… Neither one works

@ndmike When I think back On all the c-r-a-p I learned in high school It’s a wonder I can think at all And though my lack of education Hasn’t hurt me none I can read the writing on the wall… Reminds me of a song past Paul Simon 1968

It’s my understanding that you do it with sticks so that the casing doesn’t get hard and split before the meat cooks. If doing smoke and not Dehydrating, the low first step helps with the smoke penetration for jerky. Just my opine… Cheers… Ok, tried to delete this misplaced post and i’m told i don’t have permission to delete my own post??

zbigjeff Big Z that’s a “fill in the blank” thing. Thanks for the welcome… Been in and out just not very active. Got heavy into Sous Vide and curing hams / butts. Thru with road trips for the rest of the year so i’ll show up on occasion like a case of herpes… Cheers

Dave in AZ Sorry, i think I’m the one that dropped the “0” Your math is correct Dave… My bad. That’s the 2nd thing that stops working after 70

Dave in AZ Yep, been there and got the torn tee shirt a few times. The “1 - step metric pro” calculator is a great add to your tools. You are very welcome Dave

Dave in AZ Great write-up… I think you dropped a “0” on your Sodium Erythorbate… Max 55 grams / 100 kg of meat; for hams = 250 gram/100 liter of pickle. Cheers

bocephus I resemble that remark

bocephus Think it is still available if you want me to pick it up?

Brianzipperdog123 I converted my smoker and grill a long time ago… A 12hr butt cook is now much simpler…

arnprior Just to say this: you don’t have to smoke or low temp cook. Flash grilling is just as good, and the smoking processes is normally reserved for “smoking” the sausage. Departing the smoke flavor in the meat. Just watch the internal temp to 160-165. Take it off the grill and enjoy… Just my opine… Cheers

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Interesting find