It's almost that time of year

[nickelsig229]

I've got about 200 gallons of wine in the garage fermenting. That isn't even why im excited.

Soon, it will be cool enough durring the day that I can hang some pork and it wont spoil, yet warm enough at night that it wont freeze. That means it's time to make some italian sausage.

I've allready got my eye on the butchers looking for the good prices on the pork. I'm going to make a couple cappacola, a precuitto and a ton of sausage, some hot, some mild, some with a bit less fat, and some loose for frying as I'm casing the rest

Anyone else make their own sausage? I"ve never actually met anyone who does, other then other off the boater's from Europe.

 

[Loric]

I'm going to make a couple cappacola, a precuitto and a ton of sausage, some hot, some mild, some with a bit less fat, and some loose for frying as I'm casing the rest

*drool*

I cant say I do, but your making me want to learn the art!

 

[DE Shaver]

I've got about 200 gallons of wine in the garage fermenting. That isn't even why im excited.

Soon, it will be cool enough durring the day that I can hang some pork and it wont spoil, yet warm enough at night that it wont freeze. That means it's time to make some italian sausage.

I've allready got my eye on the butchers looking for the good prices on the pork. I'm going to make a couple cappacola, a precuitto and a ton of sausage, some hot, some mild, some with a bit less fat, and some loose for frying as I'm casing the rest

Anyone else make their own sausage? I"ve never actually met anyone who does, other then other off the boater's from Europe.

I don't but my mama makes all that stuff and my dad makes the wine. It's nice to go home and get access to all these delicious home made goodies.

 

[Jim]

Sausage making is on my list of must do's right after beekeeping and before maple syrup making.

If its not too much trouble would you take some photos of the proccess.

 

[_JP_]

Sausage making is on my list of must do's right after beekeeping and before maple syrup making.

Do you have access to some trees somewhere to collect the sap? I've participated in the local Maple Syrup Days here in Ohio (there are at least a few events around the state). It's fun to watch the process. They sell the results in the gift shops at the state parks. The product is just as good as what can be found anywhere else, be it Canadian, Vermont, or where ever it's from. Good maple syrup these days is very expensive!

The Native Americans used to boil down sap in hollowed out logs by using hot rocks to heat the sap. They even reduced it to a "candy" that way. Very tasty!

 

[jjjackso]

right after beekeeping .

Done. My dad and i keep bees as a hobby. Pretty cool once you get over being stung

 

[Jim]

Do you have access to some trees somewhere to collect the sap? I've participated in the local Maple Syrup Days here in Ohio (there are at least a few events around the state). It's fun to watch the process. They sell the results in the gift shops at the state parks. The product is just as good as what can be found anywhere else, be it Canadian, Vermont, or where ever it's from. Good maple syrup these days is very expensive!

The Native Americans used to boil down sap in hollowed out logs by using hot rocks to heat the sap. They even reduced it to a "candy" that way. Very tasty!

I am familiar with the process Jon, but I am not sure the NYC parks department would appreciate it.

Done. My dad and i keep bees as a hobby. Pretty cool once you get over being stung

Nice! can you take some photos of your hives and processing?

 

[DFrancis]

Sausage making is on my list of must do's right after beekeeping and before maple syrup making.

We're getting into beekeeping, this year we had a cold snap in early June (snow!!) and it killed off the hive. We're going to rebuild it with more insolation.

Also we area few weeks away from about 60 liters of apple liqueur.

 

[PatrickL01]

Anyone else make their own sausage?

The only stuff I make is the venison sausage and rabbit sausage. The rest I get from a great meat market next town over. The stuff I make is usually gone before spring is over.