Homemade Sausage Making

Good idea Ross!
And, by the way, you wrote:

Chuckwagon, have you ever met a fellow named Baxter Black? Writes a column called the edge of common sense

Yup! Baxter Black and I BOTH have articles printed in this month's edition of "Cowboy's & Indians" magazine. Be sure to check 'em out!

Best Wishes,
Chuckwagon

Link? Please.

ssorllih wrote:Link? Please.

Come on CW, don't be shy, give it up

Awww Shucks Pards,
My article entitled "Breakfast At Minnie Maud" is on page 105 of the June issue of "Cowboys & Indians". I believe the link is here:
http://us1.campaign-archive2.com/?u=21e ... 6e76f9de3c

Thanks for you interest.

Best Wishes,
Chuckwagon

If I may add: You won't find the story on line. You'll have to go to the antique store and pick up a copy!

Naughty boy!
Don't make me go spanky-spanky AGAIN!

OK! Let's not go there, AGAIN.

The forum has been unusually quiet. Guess everyone is making sausage, hopefully.

No son,
They are all very busy READING MY ARTICLE!

Thank you kindly Steelchef.... uh...(son).
It's very kind of you to write those nice words.
NOW - GET BACK TO WORK!

Chuckwagon wrote:
NOW - GET BACK TO WORK!

Sorry Dad,
I'm all over it! Happily, my job tonight is tasting some of the jerky we put down last fall. That and some chili/cheddar popcorn is making the job tough but I'm up to it. Oh, I forgot the suds. Yeah, I put them on the expense account. You don't think that 24 Bud Light's are too much for a tasting session, do you?

For lack of a better place to post this I shall leave it here. Lately I have been a lazy cook fixing a large pot full of something and eating leftovers for several days. Nancy has been kind and not complained but I can do better, so tonight I made an effort.
We all know that meat that is frozen but not rock hard is easy to slice. I let a frozen large chicken breast warm up in the fridge from last night and this PM I sliced it about 3/16 thick (about 4mm) I seasoned it with salt, pepper, and Italian herbs and floured it. Fried it quickly in olive oil and served it with red sauce and pasta and greens. I could have served four people with that many slices. so tomorrow I will go back to my old habits of serving leftovers.

Tacklebox,
How did the wiener's turn out?
I am considering making some soon and using the same receipe from Stan and Adams book!
Any tips or problems that you can help me avoid would be greatly appriecated
Thanks in advance
John

tacklebox wrote: It would seem that the recipes in this book are for 1000g (1kg) of meat. The wiener recipe only calls for 900g of meat(s) but gives the ingredients for 1000g of meat(s) The quantities of meats are as follows:

Lean Beef-400g
Veal-300g
Back Fat, Pork Jowl, or Pork Trimmings-200g

Isn't it great to catch one of the "Great Ones" in an error?

Good job Tacklebox!

Kudo's to Seminole for responding so quickly!

Hi Sausagemakers,
Last month, the administration of this site introduced "ranks" to the forum. What is a rank? On this forum it is the number of sausages you've collected beneath your name. The names of the ranks have nothing to do with your expertise. It is based strictly on the number of posts you've made. Here is how they've broken the "ranks" down:

RANK:------------------------ POSTS:
Newbie....................................0-10
Beginner..................................11-50
User.........................................51-200
Frequent User..........................201-400
Passionate...............................401-700
Forum Enthusiast.....................701-1000
Veteran....................................Over 1001