auntblabby wrote:
^^^gee, when you mentioned all that stuff about meat grinding and sausage stuffing, it brought back memories from the 1960s, of the aromas and flavors of my late father's butchering and grinding and spicing and sausage-stuffing casings [or whatever it's called] of his dear and elk sausages, a flavor i haven't been able to smell and taste since then. my cholesterol won't let me eat any of that stuff now, unfortunately.
in yelm there's a place called "stewart's meats" which has all that stuff.
Yeah, I got a book on charcuterie for Christmas, and now I'm all hot to try my hand at curing meat and making sausage. I've got a deep cheapskate streak and plenty of tools and know-how, so I'm thinking I'm going to convert this old mini-fridge into a smoker and weld a cheap Chinese bottle jack into a bracket with some stainless tubing to make my own high powered sausage stuffer. I'm thinking I'll have to buy the grinder, since making the cast parts and auger mechanism are both beyond my skill, but I think I can improvise a lot of the other equipment. It may surprise some people given my gun toting cigar chomping persona, but cooking is actually one of my major interests and one I invest considerable time and money in. It's also a big part of what I do for Squarepegs, the Seattle host and I both cook for pleasure and the table spread is one of the major draws at those meetings.
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