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Posted: Thu Aug 16, 2012 00:39
by HamnCheese
Hey Ross,

The marina is in Southern Maryland on Smith Creek - Point Lookout Marina. We travel there from Harrisburg figuring that the extra time on the road is well worth being able to get on the boat and sail to our hearts' content.

My mom is seven miles away across the Potomac so her dock is often the first port of call. I can cook there, too!

Lynn

Posted: Thu Aug 16, 2012 00:43
by Cabonaia
Count me in. Haven't made a batch yet that came out just right.

Posted: Thu Aug 16, 2012 00:55
by ssorllih
We haven't yet gotten below St Michaels.

Posted: Thu Aug 16, 2012 02:47
by ssorllih
Good move CW!

Project "b"

Posted: Thu Aug 16, 2012 14:34
by jcb
Chuckwagon I am in. This is exactly why I joined this fourm you are willing to teach. I am so looking forward to this.

"Project B" - Starting From Scratch

Posted: Thu Aug 16, 2012 15:35
by two_MN_kids
Great idea, Chuckwagon. I`m in on this one. Before I joined the forum, I think I read every page, looking for answers. I believe this project will be very beneficial, even for those just "viewing".

In the past five weeks, I made over 50 lbs. of various sausages. Different problems existed in each batch. :oops: And although I can`t confess to being a beginner, I will admit I have much to learn. An old dog can learn new tricks! :smile:

Jim

Posted: Thu Aug 16, 2012 15:35
by NorCal Kid
Great idea, CW!
I'm not sure I'll be able to participate, but I look forward to reading about the 'discoveries' and experiences others are kind enough to share!

Always plenty more I need to learn!

Whoever loves instruction loves knowledge,
But he who hates correction is stupid.
- Proverbs 12:1
:wink:

Kevin

On note keeping

Posted: Thu Aug 16, 2012 19:52
by ssorllih
When I started this endeavour I followed the advise of CW and others and started keeping notes on sausage formulations and other meat preparations. I also make notes concerning my likes and dislikes with the results. This is also useful for keeping account of costs. For example today I bought about twenty pounds of pork butts from the bargain bin at $1.03 per pound.

Posted: Thu Aug 16, 2012 20:40
by IdaKraut
CW, I'll participate although I'm no beginner. One can never get enough education when it comes to sausage making.

Posted: Thu Aug 16, 2012 20:44
by IdaKraut
NorCal Kid wrote:
But he who hates correction is stupid.
- Proverbs 12:1
:wink:

Kevin
Are we talking about B. Hussein Obama?

Re: On note keeping

Posted: Thu Aug 16, 2012 20:47
by two_MN_kids
ssorllih wrote:For example today I bought about twenty pounds of pork butts from the bargain bin at $1.03 per pound.
And I thought I had a bargain when I found it at $1.29/lb. I stocked the new freezer just to have it on hand for "Project b". I am concerned that with this drought, many producers will send to market early; later the price may become very expensive.

Posted: Thu Aug 16, 2012 22:04
by ssorllih
The market price for lean hogs today was 75.86.

Posted: Fri Aug 17, 2012 02:36
by Chuckwagon
Topic split 081612@1930 See: "WD Chat" in Hyde Park

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Posted: Fri Aug 17, 2012 02:49
by redzed
I would also like to participate but not sure whether I can meet the timelines. I actually have been planning to make kabanosy, Italian fresh and a cold smoked fresh Hungarian in the next two weeks, so this project fits right in. I have successfully made Italian four times already but have never made kabanosy. However, if the weather stays decent, we are planning a camping trip and I probably would not be able to do anything until the end of the month

Posted: Fri Aug 17, 2012 09:24
by Chuckwagon
Hi Red,
You should be just fine because it will take some time to get started. We have to read & study a bit while we order and wait for supplies to arrive anyway. Also, we should wait just a bit longer for any more beginners to sign up. How about if we put your name on the list so you won't be locked out of the forum, then if you have problems down the line, we'll excuse ya? Sound ok? :mrgreen: