A while back,
That Guy was telling me about a very cool recipe/cookbook that he was reading. I expressed great interest and he told me not to get it. Guy code understood. I have a birthing celebration coming up and guess what just came in the mail?
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| Oh, such beauty |
Looks like work. Yummy, yummy work. And a big thank you to That Guy. I can't wait to try some of these. We've been making venison smoked ring for decades and dry ring for a few years. We've dabbled in jerky and you've seen the
bacon escapades here. There are so many cool things in this book. Also, they know what they're talking about...
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| Yes, yes it is |
My dad and I have been talking about advancing to summer sausage and there is a pretty cool recipe in here for that. Venison summer sausage would be a fantastic addition to our normal goodies. I just can't wait for cooler weather. Oh, but do I have a surprise that might make hot weather a moot point. Just wait and see...
A very thoughtful gift! Look forward to the report!
ReplyDeleteMe too, Keads. I can't wait.
DeleteMMMMMM...bacon.
ReplyDeleteHey, thanks for stopping by, Christina. There's nothing like knowing every step that was taken to get your food on your plate.
Deletethat's just awesome - i like having blog buddies that do thoughtful things like send you books....or send you venison summer sausage (hint-hint) - bahahahahaha! i can't wait to see what goodies you'll be cooking up using this book.
ReplyDeleteyour friend,
kymber
You're right, kymber. That Guy has been a friend for many many years. He's actually the reason I got into blogging in the first place. Don't worry, you'll be seeing what comes of this. It's a very cool book and I love that it gives a little history for most of the types of food and recipes. That Guy and I are culinary geeks.
Deletehey - you missed the part about sending pink-bunny-ear-wearing blog friends some of that sausage - bahahahahahahaha!
DeleteMy dear kymber, if we start exchanging pink bunny ears for sausage, we may get into trouble. ;) I won't forget you.
DeleteI loves me some summer sausage. Bring on the crackers and cheese and call it lunch! Perfect "boat food" by the way, sammiches get mooshy on one side, dry on the other when in an ice chest for a couple hours.
ReplyDeleteCraig, you are absolutely right. We do dry sausage right now and there is nothing better than sharp cheddar and dry sausage. You can't beat it in a hunting blind, either. Thanks.
DeleteGlad the book got to you. Like I said, I enjoyed it so much that I was actually reading it like a novel on airplanes.
ReplyDeleteEnjoy, and I look forward to helping you sample some product!
You were right. I find myself seeing a cool recipe, then getting caught up in reading the whole story. Thanks again.
DeleteOhhhhhh....I'll have to look into this little gem. I also can't wait to see what you have in store for us. These triple digit days has all my smoking escapades on hold until fall, haha. UGH!
ReplyDeleteSorry, LB, your comment went to the spam trap for some reason. I do recommend checking this one out. We definitely missed a window this last year and now we're in the triple digits. We're trying to think of a way to keep the temp down and do some smoking.
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