A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers

twilliams Unfortunately most under 40 have no skin in the game… Draft stopped in 1974. Most watch the news and conflicts with Ukraine as a sports game, not carnage and death… Way too many have no value on being an American Citizen… Never lived in or saw a 3rd world country in person outside of the tourist walls and Umbrella drinks of a cruise… Just my opine… Cheers

Tex_77 And those that never had the opportunity to take off the uniform

YooperDog we’ll tip one together… Salute… Prost Comrade, Prost, Prost !!! 3 ltr imports fm a foreign country (Canada)

GWG8541 You disrupted her indoctrination with fact OMG… I had a dietitian tell me i eat too much meat and should only have 3-4 oz a week. With a straight face, and eye to eye ,I pointed out my eye teeth and said " God gave me these to rip flesh… And my Dad said use it or loose it Son" She canceled all future appointments… I’m soooo misinformed, and soooo dumb i truly believe I’m smart. I’m sure the Dietitian will eventually recover

kyle You’re so right. My children are in their 50’s. Yep, I’ll disappear but the Dad stories they brag about will be with them for a long time to come. Never too late to do something special with or for them. You get old too soon and smart too late.

Today is Armed Forces day, and Monday 30 May 2022 will be Memorial Day. I am posting this for all who served, and remembering those that never had the opportunity to take off their uniform.
“A Soldier”
I was that which others did not want to be.
I went where others feared to go. And did what others failed to do.
I asked nothing from those who gave nothing, and reluctantly accepted the thought of eternal loneliness, should I fail.
I have seen the face of terror, felt the stinging cold of fear, and enjoyed the sweet taste of a moment’s love.
I have cried, pained, and hoped, but most of all I have lived times others would say were best forgotten.
At least someday I will be able to say I was proud of what I was…
“A Soldier"
Anonymous
Viet Nam
1968

GWG8541 There are two ways to win an argument with your wife… Neither one works

craigrice good advice. Bigger and more expensive doesn’t always make better. As an Engineer my overused response is that it’s always broke till you learn how to use it

@ndmike When I think back On all the c-r-a-p I learned in high school It’s a wonder I can think at all And though my lack of education Hasn’t hurt me none I can read the writing on the wall… Reminds me of a song past Paul Simon 1968

Sunday afternoon grill. Bockwurst, Bratwurst, and Polish sausage. All were stuffed and Vac frozen months ago. Tried SV today, 140*, 4hrs, started frozen. Poached great, 5 min on the super hot grill. Great taste. This is how i will be poaching my Hotdogs, and Brats, after vac packing before freezing in the future. Little runt sausages are for the BBQ watching dog

Mschmidt I’ve had my hands in sausage batter for 65+years. Sausage should taste and have the texture as you remember it. Polish, Chorizo, Andouille, Italian, are just a few with a course grind 1/4-5/8". Hotdogs, Brats, Bockwurst, White Wurst, and alike are a fine grind… 1/16-1/4" maybe double grind. I don’t double grind. For me 1/8" mixed well w/100gm water and 1 egg white for a binder per kg for stuffing and texture is the way i like it. Remember the history of sausage… The Romans didn’t carry around a grinder into battle, on horseback. Many countries after wwI, wwII were just happy to have meat, and spices dominate in their country/location. I saw many Great tasting sausages hand cut and stuffed by hand with thumb in horn. What did the great world-wide sausage makers do before electricity? This is your sausage, and you have the great privilege of also eating all your mistakes. To each their own Sausage Warrior… Cheers

Just an old man’s breakfast Angus prime, eggs and hash browns. A few pics of my collectables. 3lt Crown on the left.

30lbs of Beef bulgogi: literally “fire meat”, a gui made of thin, marinated slices of beef and veggies. A few lbs will end up on my griddle today. The rest will be frozen in 4lb packs.

processhead interesting you would comment on the variety of recipes. Most of his collection was given to him by people that wanted an old favorite sausage. His biography is a good read. Knew him as a family friend in the 50-60’s. Lots of sausage stories. Also gives you a painful look of his failures as a wannabe sausage maker / business owner. He never saw the brick and mortar store “The Sausage Maker” before passing, but was the catalyst and is a family business.

Jamieson22 I do Ghost peppers and hard boiled eggs in brine. Takes a few fingers of local anesthetic to enjoy… The gift that keeps on giving

Bob Stehlik 68-69 tet and 4 more, nobody talked about much or was reported. Started with the M-14 but i really liked the Blooper, M-79 grenade launcher. 5 Bronze stars on the Vietnam Service Medal. Was told to change it to a cluster but i never did

kyle Never goes uneaten. Neighbors seem to sense when it’s time to drop by and say hi

I know that when i poached 25lbs of Bockwurst in the past in the 24qt pot, there was always some fat loss, and strings fm the natural casings in the water. I just poach 20lbs in the sous vide tank “bagged” water was clean. I since used the same water for other cooks… Still clean. That’s a plus+

Jonathon No contest… Everyone has their own approach, and favorite tools. If prepacks work for you than so be it. There are a lot of variables in the art of making sausage, and processing meats, as you know. I guess I was blessed with having a Father that taught me the basics over 65 years ago, and I lived within walking distance of Rytek Kutas when he finally settled down in Buffalo NY opening the first SausageMaker storefront. There is no doubt that salt is the big guy in sausage making, and again I agree. Usually has to do with inaccurate measurement or weight and table salt instead of coarse sea salt. That all being said, it is interesting to note that great sausage isn’t great sausage if it doesn’t taste the way you remember your past experiences with a particular sausage. I could go on but I’m just blathering. Spent 8+ years in Europe, each town (Dorf), and region had their own taste and recipe for beer and Brats. Now I’ll sit back, as I should, and enjoy this wonderful, enlightening, and informative site. I appreciate your tolerance, and do think this is a great site. Thanks Jonathon.
PS: I an not responsible for my computer’s grammar or spelling errors