Homemade Sausage Making

The heat here has been a high of 107° in my backyard the last three days, expected to be 110°-111° the next three days. Most of the cooking is being done outdoors or very early in the morning. Being all out of ham the last couple of weeks will be a problem that no longer exists by this afternoon. Yesterday I was able to dry my pork loins without putting them in the smoker as it was 104° and breezy at 6pm



Being up early to remove the chip pan, close the vents, and raise the temp on the Pro 100 I managed the first tomato harvest of the year, really nice stuff.

Ooops, wrong button! With all that work accomplished it was time for brekky, wild hog Italian sausage, four eggs sunny-side up slathered in hot salsa, sour-dough toast with blackberry jam, a big glass of OJ.



I might be good till dinner! RAY

Nice 'maters! Breaky looks like enough for Nancy and me but then we are not very big people.

Ray,

Just need your address to plug into my Garmin and I'll be over for breakfast tomorrow. Kidding aside, what you presented looks marvelous. Nice work!

Isn't it great to be able to track down and harvest your own animal, prepare it correctly, make your favorite products from it using your own skills and your own hands, then enjoy it with the folks you care about the most. Not a heck of a lot of people can say that any more. Congrats Ray.

Best Wishes,
Chuckwagon