Yeah, I am not in Tony's league for sure.
I have just been really busy with work and out at the lake on weekends. So, just haven't had the time to spend on the board.
I have tried to monitor the Sausage board as best I can as that is the one that I feel that I can contribute the most.
A Summer/Fall hiatus has been pretty typical for me and I did the same thing for the past few Summers/Falls. So, I expect that I will be spending more and more time on the board in the coming months as hunting and more meat processing goes.
Rest assured, I have still been smoking food. But, I haven't really don't anything new for awhile. This weekend, I am going to be making a 25lb batch of Maple Breakfast Sausage Links (which will be a first for this recipe/sausage casing size/type) and will create a post on this.
These sausage links will be fresh sausages made without cure, so they will be stuffed and immediately frozen (so they don't flatten in the Vacuum Sealer) and later vacuum packed for long-term storage.
Smoke on my friends.
Gregg (AKA NDKoze)