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| Author: | iquitos [ Sun Aug 12, 2007 3:19 am ] |
| Post subject: | hi |
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| Author: | ehailstone [ Sun Aug 12, 2007 4:52 am ] |
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Hey, Northern neighbor! I see were having Caribou and Mosin's in common, its good your here to bump up the Alaskan population  Ive seen you on other forums I visit, and I imagine you can see Ive been smearing my face and hunting all over this here internet, now I'm glad your ajoining us here at Yesterdays. its a great place to post and let it out.
Post often, read often, it s pretty cool here 
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| Author: | A square 10 [ Sun Aug 12, 2007 6:45 pm ] |
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welcome , you are in good company |
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| Author: | Herr Mario [ Sun Aug 12, 2007 7:56 pm ] |
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....I see you've met the "salt water coastie"...  ....did you ever do anything with my sausage recipe...????  
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| Author: | iquitos [ Mon Aug 13, 2007 12:42 am ] |
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| Author: | Gatsby [ Mon Aug 13, 2007 12:54 am ] |
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A warm welcome to you from Tropical-Iowa 
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| Author: | A square 10 [ Wed Oct 24, 2007 7:31 pm ] |
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| Author: | Herr Mario [ Wed Oct 24, 2007 7:35 pm ] |
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| Author: | A square 10 [ Wed Oct 24, 2007 8:53 pm ] |
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i just want to read them and have my mouth water - ive got nothing here to make sausage from 
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| Author: | Gatsby [ Thu Oct 25, 2007 12:21 am ] |
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Hmmmm sausage.... |
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| Author: | Herr Mario [ Thu Oct 25, 2007 9:25 pm ] |
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....Aaaahhhh-but you can substitute..... ====================================== 50-60 lbs of lean pork butts (or other sections if you prefer-but works best this way) 5 fistfulls of salt 2 tablespoons pepper 2 whole bulbs of heads of garlic 2 cups lukewarm water.....and a cup or 2 of wine if you like 1 1/2 lbs hog casings ......trim fat.........in a large tub/container,grind pork with a large blade or chop fine.....add salt/pepper and mix well and set aside.......peel and wrap the garlic in a piece of white cloth and crush well with mallet or other such implement.... then soak in water for several hours.....then take out-squeeze well into the water... then add to meat-mix well again,and let rest for an hour......mix once more before stuffing into casings...... .....press mixture into rinsed casings,turning every 6"-8" to form sausages....tie with cord at each end...when formed put on wood poles to hang in smokehaus-separated by at least 1/2"........smoke 5-6 hrs first day,rotate,then another 5-6 next day-unless you have a more commercuial type smoker-they smoke them in one day....use hardwood-preferrebly hickory or cherry....steady slow smoke-no flames....after smoking,wipe well and hang in cool and airy place for 2 days-then store in fridge or freezer...they are great boiled or grilled....I always take some and let them air dry for a week or 2 and they totally dry out and become hard like jerky and ar EXCELLENT that way....they go great with a little horseradish on the side-or with saurkraut.......... second "smaller batch " version... 10 lbs boneless pork shoulder 1 whole head or bulb garlic 1 cup water 5 oz. salt 1/2 oz. pepper 1/4 lb hog casing ...........the rest is the same-though it is recommended to cover and refrigerate meat mix overnite before stuffing....the flavors blend better |
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| Author: | Herr Mario [ Thu Oct 25, 2007 9:28 pm ] |
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.....and of course-after making and sampling the first batch,you can add/remove/modify seasonings and ingredients to your tastes....just keep records for future batches....thats half the fun of it all..........
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| Author: | Gatsby [ Fri Oct 26, 2007 1:11 am ] |
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50 LBS! Dang! |
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| Author: | A square 10 [ Fri Oct 26, 2007 1:23 am ] |
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OK , i know i posted my hunger here a while ago - wish it wasnt so late - indegestion gets me if i eat this late
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| Author: | Gatsby [ Fri Oct 26, 2007 1:32 am ] |
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Hmmm... spicy late night food, the only way to go! |
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| Author: | Gatsby [ Fri Oct 26, 2007 1:46 pm ] |
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Try this on for size! |
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| Author: | A square 10 [ Fri Oct 26, 2007 2:10 pm ] |
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nothing like gettin all fired up to go shooting |
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| Author: | Herr Mario [ Fri Oct 26, 2007 8:06 pm ] |
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........you would not believe how fast 50 lbs disappears once everyone tastes it  .......and ther are instructions for a smaller quantity if you didnt notice...
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