| Pete Romfh |
After asking numerous questions, reading books & articles, and getting lots
of advice I have a pretty good handle on my Father-In-Law's smoked pork
sausage recipe. The info we had was a set of 3x5 cards w/ handwritten notes
and Peggy's recollections. We got a little additional info from Grandpa and
figured out the rest. Had to scale the recipe back a bit as it originally
called for 100 lbs of meat and used the walk-in smokehouse on the family
farm. I worked it out to make about 5 lbs of sausage in a Weber Smokey
Mountain vertical smoker. The turned out very nicely.
Thanks to all who gave advice, recipes, and shared resources. It really
helped to have all the extra support.
Pictures will be posted on alt.binaries.food separately.
--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org
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| jmcquown |
Pete Romfh wrote:
> After asking numerous questions, reading books & articles, and
> getting lots of advice I have a pretty good handle on my
> Father-In-Law's smoked pork sausage recipe.
(snip)
> Thanks to all who gave advice, recipes, and shared resources. It
> really helped to have all the extra support.
> Pictures will be posted on alt.binaries.food separately.
The photos looked fantastic, Pete! I'd be hard pressed to do that much work
(but then, I don't have freezer space for all that sausage). Excellent job.
Hope they tasted as good as they looked when you had some for breakfast.
Jill
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