Man am I hungry now. Nice going my friend.

You are officially addicted I'd say.

Can't wait to hear how she turns out. I did a butt last fall. While the taste was really good, I was disappointed with how fatty it was. I should have known, but never having done a butt before...how would you know?

Hey Topcat, welcome. I have 2 kids in Arizona and a grand baby. We love our visits. Actually, it will be in the 20's tonight. The wife and I are talking about a move for her health. To Arizona?

I tried this recipe last spring and can certainly attest to its deliciousness. Everyone's tonsils were slapping their lips!

Chuckwagon wrote: How many talents were you blessed with my friend?

Jack of all trades, master of none as they say. While I'm a pretty good land surveyor by profession, its' not enough to allow me to retire and drink wine and east sausage full time!

Mine was too dry too. I left it hang an extra week while out of town. Good flavor though and a real good first attempt.

This is the start of Riesling and Noiret with Dechaunac on right http://i24.photobucket.com/albums/c37/davezac/riesling.jpg Here I have Foch (red) Green Tea and Ginger (small gallon left) Pumpkin (small gallon right) Maple (3 gallon carboy) http://i24.photobucket.com/albums/c37/davezac/assortedwines...

Welcome Maz. I'm hoping you can teach me something here. I rely on you experienced guys and girls to keep me straight and making wonderful sausages.

Mine was hung in my "wine cellar". It's a room in my basement where I make wine, store wine and canned goods. It's about 60 degrees F and 60% humidity. My experience says "not too strict"

My guess is the size of the grind. I'm curious to hear the real answer.

BTW, your's looks great Nick

Happy belated birthday LongmontHort. Hope it was a good day!

Thanks for the lesson Chuckwagon. We prefer the traditional roasted turkey for our Thanksgiving dinner but will look for a ham for Christmas or Easter. My first ham (not too long ago) was boiled. And boy oh boy, I didn't learn the part about not actually boiling the ham until it was too late. Make m...

The Kabanosy is looking fine. Smoked and hung to dry yesterday. It has already lost almost 15% of its weight in one day. Of course the missus and I had to sneak a little sampling taste. Delicious.

Welcome LongmontHort. Enjoy your stay

I had actually cleaned out the freezer in preparation for this falls harvest and found a pack of last years deer. Bow season opens here in two weeks. The cured meat is in the fridge at the proper temperature. The proper amount of salt? Proper for the extended stay? or proper as per the recipe? I did...