Hi Tim, that looks very good and thank you for sharing the recipe!

I'm trying to figure out what casing you used?

Cat797, those sausages look awesome! It's a foregone conclusion from here on that friends and family will keep asking for some. Your new hobby will get additive. :) I also read the part where you mentioned the casings being a bit tough. The night before I stuff sausage, I remove the casings from the...

Hi Doug, I did not use a cure when I made the sausage, because of the temperatures that they a heated to. (I don't know who the Author of the recipe is) Then I read back to other recipes for Liver Sausage to compare, have a look at this Liver Sausage with Onions recipe, it also does not call for a c...

Ross, you wrote: Quote: How do you fellas manage to make a good juicy C.bacon without further drying? I learnt something new from CW's reply. A long time ago after I made my first Ham using Loin (Canadian Ham / Kassler), CW said I should submerge the Ham in cold water as soon as they come out of th...

CW you are quite the writer, I enjoyed reading that!

Chuckwagon wrote:If Ross had a 100 marbles and lost 89 of them to Bubba in a crooked and corrupt, maffia-based, shady and questionable, "set-up" marble game, then how marbles has Ross lost?

We had a marbelous game!

Happy Birthday Ursula!

Hilarious!

That is amazing!
She knocks against the fence and a whole drove of pigs emerge, reducing the seemingly large hay stack to about half it's size.

Welcome Botterenwors. Like Crusty said, dankie vir jou ou familie resep.

I was born in South Africa, and have been in the US for 14 years now.

This is a fun forum where we share all our experiences, bunch of awesome and very experienced members here that help a lot with any questions.

Good luck...liver sausages are one of my favorites. I've used these recipes and experimented with adding all your organ meats rather than just liver. I've found the key is to use enough fat or you will be way too dry. From Dave's link I recommend the Economy Liver Sausage , it's very easy to prepar...

On my lunch break and reading to catch up on past posts :) Nick, you have done an awesome job on the construction of this smokehouse. And I will follow your trials on getting your new smokehouse "commissioned" as in the other topic on cold smoking temps. Cold smoking is a new one for me. I might jus...

Just giving some thoughts to our friends in the North-East of the US, they have not even recovered from Sandy and here comes another massive winter wallop!

Stay safe!

I found some whole Pork loins in that price range as well in a little town about 10 minutes from here, New Ellenton.
It's already been pumped and in the brine.
Ham coming up!

Thank you Kevin,

That's the recipe I was trying to find.

I appreciate the link and will make some either this weekend or next.

Thank you Ross,

I will have a look at his posts.

Bubba that one is easy the recipe is for 10 pounds of meat. Hi Ross, thank you. The Apricot sausage has different ingredients, and when CW responded he mentioned that "his wife can't decide if she likes it better or the Tomato, Basil, Parmesan." Is the recipe with those ingredients (Tomato, Basil, ...