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Sausage Question - Page 3

post #41 of 56

I really like looking at the Snow,  On the News !!!

 

Gary

post #42 of 56
Thread Starter 
Quote:
Originally Posted by AJBert View Post

C'mon up to where I live, 9100 feet!

And the MAJOR reason we moved was the humidity during the summers.  Nothing like coming out of the shower and getting wetter after you've dried off.  Pensacola isn't that bad humidity wise compared to south MS and LA, though.  Went to Knife and Fork school there and enjoyed my time there.  Even had orders there until a hurricane tore the place up pretty good.  Ended up being stationed in Mayport, that led to Iraq that led to me retiring.
No thank you, we do training several times a year at 9-12,000 ft and its a real a** kicker, especially with a 50lb ruck sack on our backs. But I do love the nature and views up there.
post #43 of 56
Thread Starter 
Quote:
Originally Posted by gary s View Post

I really like looking at the Snow,  On the News !!!

Gary
You hit the nail on the head there!
post #44 of 56

I love the snow! Pristine, pure white and tranquil. Maybe with little bunny wabbit foot prints.  

 

I hate slush! Nasty, dirty grimy, stick to everything and ruin your shoes and can't clean your car type stuff!!

post #45 of 56
Thread Starter 
Update:
Cooked up some of the sweet Italian chicken for lunch. Made a little sampler plate with some of my smoked pepper jack and let the guys at work go to town on it. Everybody loved it, it turned out juicy and packed with flavor and they loved the cheese too. About half of them are trying to talk me in to making it and selling to them. Not really my desire right now but I told them I always need an extra hand or two with it and I'll trade labor for sausage.

post #46 of 56

Looks great and perfect timing too, got that winter chill thing working now too.

 

Congrats, good looking sausage!

post #47 of 56

Those look great and I'm sure taste awesome too. Sausage for beer is always I trade I make with my fellow homebrewers!

post #48 of 56
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

Looks great and perfect timing too, got that winter chill thing working now too.

Congrats, good looking sausage!
Thank you very much, and thanks for watching. The only thing from the batch I haven't tried yet is the pork sweet/hot Italian. I'm not sure how spicy it will be cause I only added 2tsp to a 5lb batch.
post #49 of 56
Thread Starter 
Quote:
Originally Posted by rgautheir20420 View Post

Those look great and I'm sure taste awesome too. Sausage for beer is always I trade I make with my fellow homebrewers!
Good call, home brewing is huge out here and a couple of the guys I work with do it. Possibly trade will be in the works.
Thanks,
Kyle
post #50 of 56

Now that's a nice looking lunch Thumbs Up

 

Gary

post #51 of 56

Looks great, I may have to come down and sample some for myself!

post #52 of 56
Thread Starter 
Quote:
Originally Posted by gary s View Post

Now that's a nice looking lunch icon14.gif

Gary
Thanks, I got two little pieces, the guys destroyed it.
post #53 of 56
Thread Starter 
Quote:
Originally Posted by AJBert View Post

Looks great, I may have to come down and sample some for myself!
Thanks. Sounds like a plan, your invited anytime.
post #54 of 56

Making sausage (Sausages) is on my list of to do's

 

Gary

post #55 of 56
Thread Starter 
Quote:
Originally Posted by gary s View Post

Making sausage (Sausages) is on my list of to do's

Gary
Well I'm still wet behind the ears with it but it's been very enjoyable. And more importantly it's not hard, yes time consuming but I am also mainly using premixed seasonings. My vote is to just jump into, you can learn as you go, and this site in the Google of all things delicious.
post #56 of 56

Yeah, I've been watching all the great post on here really has me motivated 

 

gary

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