Monday, December 12, 2005

My Snausage Experience

I love beer...snausage that is.  Not forgetting Polish snausage. 
There is something about that smoked meat log that makes my mouth water.
8am, that's right 8am I was making some great snausage with
my good buddies Ken K. and Charlie C.. It's actually a cool process,
from throwing the deer meat scraps into the meat grinder,
not just once but twice. That fat has to be mixed well,
there is no fat in deer meat so we add about 5lbs to 24lbs of meat.
After that we add the spices, then mix it very well,
cause you don't want a spice pocket. Too much spice in
one place is never good, it could ruin the whole smoked meat log
.

After that we dump it into the snausage presser thing.
I don't know exactly what it's called, but it is over
90years old and made in China. Anywho, we crank the press and
all the meat comes out the bottom through a tube. On the end
of that tube we side the snausage cases, as the meat goes by,
it fills the cases and pushes it out into snausages.
Now, the beer snausages have a synthetic case,
but the Polish they only have the real stuff.
That's right pig intestines, good stuff.


After we filled the cases with the meat it's off the the smoker.
This takes about 6hrs.


Tomorrow I should be able to pick up all of my smoked meat logs,
good old snausage.

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What's up:

Tues. 13- Rockin Drop In, 3:30-6:30pm. Bring supper, instruments, &/or boardgames, or whatever.


Wed. 14- Youth Worship Service, 7-9pm @ Church, bring Bibles.


Sat. 17- Christmas party out @ the Lafaver's Acreage, more info. TBA. But one thing is for sure there will be SKI-DOOS to drive. Sweet.

Well how about non-sweet!! There is no snow to speak of and the forecast calls for none. So we are in the works to get something else in plan for this Saturday. Please stay tune for any updates.


Tues. 20- Rockin Drop In, 3:30-6:30pm. Bring supper, instruments, &/or boardgames, or whatever.


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