So, I was just finishing up my first batch of hot Italian sausage and facing the question of what to do with all those links? Surely, I wouldn't eat them all in 3 or 4 days and freezing just didn't seem like the best answer. smoking came to mind but I'd read somewhere that meat should be cured to prevent botulism when long term storage seemed likely. Here I am then, all ears and eyes.
I'm an old Navy vet (Vietnam era Seabee's) with many interests including cooking, grilling, baking, beer, wine and cheese making, sausage and pasta making, canning, carpentry, motorcycling, 4 wheeling, hiking, camping, fishing, hunting and shooting sports. I'm skilled with a camera, I write poetry and short stories, and I genuinely like to learn new things. I stay busy, always have a few projects in the works and never finish on time because I can't 'say no' when someone needs help or wants to talk..lol ...but enough about me
I'm not necessarily a "prepper".. but I do believe in self preservation