Hillbilly1
Sous Chef
Well, had a good time at Curley's sausage seminar. Picked up some good pointers an some new goodies!
The new meat mixer, hog casins to do a 150 lbs a meat, cellulose casins fer the wieners, a wiener mix, a summer sausage mix (won that), two salamie kits (gifts fer attendin), silicone spray, a pound a cure #1, a 1/4" an 3/8" plate fer the grinder, a container a stubbs bbq rub an two bags a stubs charcoal.
Enjoyed spendin the day with Mark (Daboys, a buddy from another forum) an meetin some new folks. Might even go back again next year if they have one!
Spent the night in Jesup, where we did some lookin round town (Small place!) an stopped in the local meat locker. Been a meat locker fer 80 years, feller is lookin to retire an wan'ts somone to buy it. Boy, that sure is a temptation! Can't justifiy it right now, but if things change, well ya just never know!
The new meat mixer, hog casins to do a 150 lbs a meat, cellulose casins fer the wieners, a wiener mix, a summer sausage mix (won that), two salamie kits (gifts fer attendin), silicone spray, a pound a cure #1, a 1/4" an 3/8" plate fer the grinder, a container a stubbs bbq rub an two bags a stubs charcoal.
Enjoyed spendin the day with Mark (Daboys, a buddy from another forum) an meetin some new folks. Might even go back again next year if they have one!
Spent the night in Jesup, where we did some lookin round town (Small place!) an stopped in the local meat locker. Been a meat locker fer 80 years, feller is lookin to retire an wan'ts somone to buy it. Boy, that sure is a temptation! Can't justifiy it right now, but if things change, well ya just never know!
