Years ago, my wife and I went to one of the parks in the city of Denver for a Symphony Orchestra concert. On schedule was Tchaikovsky's 1812 Overture, complete with an artillery battery from nearby Fort Carson, Colorado. The orchestra finished up the first part of the program and cranked up the main...

Some words on fat and fatback. I quote (sorry, Chuckwagon, but I gotta give credit) the following from the Smithfield Farms website, http://www.smithfieldfarms.com/b_pages/recipes.html#Country , which may help our users understand fatback better: Country Ham Cooking Instructions Preparation: - Soak ...

N:L es la abreviatura de Nuevo Leon.

Stuffed 10 lbs worth this morning. Fried up some of the leftovers. Wife, daughter, and grand-kids thought it was great!

I believe I'll add a little cayenne or red pepper flakes next time. At any rate, "Tom's Venison Sausage" recipe gets the Duck Stomp of Approval.

Hmmm... combine breakfast sausage with eggs, herbs de Provence, French roast coffee, all in tasty tube form on a bun. I like this.

Quick- - let's copyright the idea before the politicians claim it as a way to generate jobs.

I just made ten pounds of Tom's Venison Sausage. It's seasoning now. ...will stuff tomorrow. Man, it smells great! Will post results tomorrow, hopefully. It's 24% fat, largely from pork fat back. I rinse well in water, then soak in running water for about two hours. Salt computes to 1% so there's ro...

It would be interesting to put up a poll, Ross. Great question. Folks may have to vote several times in order to get all the answers entered. (Izzat true, Chuckwagon?) ...kinda like voting in Chicago- - vote early and vote often. :vaudeville joke smiley:

If you believe a certain young (well, that point aside...) moderator, maybe I should work on developing sausage-flavored coffee. ...or should I say, coffee-flavored sausage?

Hmmm...

If it'll help, several of us now gladly accept refrigerated shipments, no charge.

Ross, ...had a college roommate from Eastern Shore Maryland. (You know 'im?) There was a time when I was home on leave from the Army, and went to my old neighborhood barber shop for a haircut. The old guy, who had cut my hair all his life, asked me what I was doing and I told him. He stopped snippin...

I hope you didn't get any of your shot back too. I remember my first duck- - eight years old, my dad and about six other men with me. I got the first shot, winged the poor thing, and everyone opened up with all they had so it wouldn't get away. We used lead shot in those days. There was so much shot...

So.... Chuck-E-Wagon, have you celebrated your anniversary as moderator any special way? ...commemorative sausage recipe, perhaps? ...or an evening of debauchery at the local waterin' hole / hot dog stand? Guys, this is an opportunity to shower our beloved moderator with praise. ...or maybe with chi...

As a follow-on to my earlier post, I went into town today to the barber shop, and was talking with "the gang" about pawn shops and scales. They pointed me across the street, where the pawn shop had one that resolved 0.1 grams and maxed out at 750 grams, perfect for the spice measuring that I need to...

...need more sausage in my diet.

Actually, CW, creosote is a mixture of hundreds (thousands) of hydrocarbons in solid and liquid form. Liquid smoke is an aqueous (i.e. water-based) solution with creosote, soot, partially-oxidized wood or lignite, et cetera dissolved in it. Creosote per se shouldn't be used for food. Don't go wiping...