Cold Smoking

[Buckmaster]

This weekend is Sausage Fest given it's Easter.

I got to work from home Friday so I split my time working and sausage making.

In the end, we'll have 30# Spicy Italian and 30# Slovenian which is our traditional family sausage and will be served tomorrow at Easter. The balance will head to the freezer and last us about a year.

My recipe has been in our family for 120 years and I'm the only one that has interest in doing things Old Skool.

My heritage takes me back to the border of Yugoslavia and Italy. Some of my cookware, crocks, and canning jars belonged to my great grandmother courtesy of my now deceased grandmother.

Re-living childhood memories today.

 

[Dustinb80]

Looks good

 

[Buckmaster]

Looks good

...smells even better....Oh, the garlic has my basement fridge lite up!

My beer is in danger of getting garlic induced.

 

[giles]

So I had an interesting cheese this weekend and was highly impressed for what it was. Smoked string cheese. That’s right, cheap ass string cheese...smoked! Kids loved it and so did I. Great side snack on these hot days. Thought I’d share as I was pretty shocked on how good it was.

 

[nathan.luthman]

Well its that time of year again for us. We butchered 3 hogs last weekend and tonight I am smoking some sausage and the beacons.

 

[Buckmaster]

I’m digging it!

 

[nathan.luthman]

Bacons are in

 

[Buckmaster]

Hickory?