No not vintage ladie’s under wear
try an stay on the curb will ya
this got nothin to do with the gutter
I actually started yesterday making the Andoullie (an-doo-wee)
the recipe I got is for 50 pounds, only made 30 pounds so some figurin was needed for adjustin
no problem, lots of math and chemistry involved. under smoked sausage is something to pay close attention to
you don’t want people sick from Trichinosis
just what is Trichinosis?
well you asked the right guy, a fast read for ya
Trichinosis is a food-borne illness that is caused by eating raw or undercooked meats, particularly pork products infested with a particular worm. Typical symptoms include abdominal pain, diarrhea, fever, chills and headaches.worm called trichinella spiralis. Digestion breaks down the hard outside shell of the larvae, freeing the mature worms. The worms then produce larvae which take up residence in body tissues, especially muscle. Anyone is susceptible, regardless of age or health status.
In severe cases, trichinosis can cause
Inflammation of the heart muscles
Difficulty coordinating movements
Difficulty while breathing
These symptoms can last from 5 to 45 days, but they usually begin to appear 10 to 14 days after consuming the infected meat. Milder cases of trichinosis are often mistaken for the flu or other common illnesses. In extreme cases, trichinosis may result in death. Thing about those who smoke meats, happy to share knowledge, not always recipes lots of great books on the topic to. Just starting out? Write down EVERYTHING you do so you have something to show you what you did right and wrong. it’s a learning curve which is both fun and WTF so be ready for that.
My dad smoked a lot of fish an game
( extra stuff)
I never found trouble around the smokers
unlike inside the house
Having a sturdy dowel at hand while the smokers are running it’s a item to have to STOP anyone from opening the doors, you poke or prod them, sometimes a good swat across the ass gets their full attention.
Cruel?
no, we are dealing with something HOT and requires the door to remain shut unless adding water if needed an tempature. I use 3 different ones outside, inside and internal. Depends what I am doin.
Proper temp at 165 internal (inside the casing)
Bloomers!
why Bloom?
you asked the right guy
Once properly smoked to a cooked temperature, use the included wooden dowels to hang the sausage on the sturdy, sustainable and anti-microbial blooming rack for 1 hour. Watch as it slowly continues the cooking process and oxidizes to create an even more vibrant looking sausage. Doing this extra step will also give the sausage the extra-snap you bite into your favorite sausage.
See this fancy smancy bloom rack?
I got 6 kitchen table chairs with backs
I saved a bunch of money and I didn’t even go to Geico
Access overcome move on
those 3 words
are the solution to any problem