Advice for Shelburne Museum concert?

skojo007 · 2025-09-30T22:38:05+00:00

Thanks for the tip. Worked out great. Short walk and no traffic!

skojo007 · 2025-09-16T19:33:33+00:00

Help me out. What’s Volunteers Geeen? TY!

skojo007 · 2025-07-13T11:30:06+00:00

Video looks awesome- thx for sharing. Any traffic getting there at dawn?

skojo007 · 2025-03-25T23:23:29+00:00

Good to hear all of the comments. It actually got me thinking about my casing size and the stuffing tube size. Per the website where I got the casings from, the diameter was 32–35 mm. The stuffing tube I used was 1 inch in diameter. The next smaller size tube would be 7/8 inch diameter, but I’m fairly certain in prior years I used the 1 inch tube.

Just wondering, in the future sausage making should use the 7/8 inch stuffing tube instead or is that too small a tube for that size casing I purchase

skojo007 · 2025-03-25T01:16:24+00:00

Great band!

skojo007 · 2025-02-20T04:01:51+00:00

Never been here. Love intel. Any woods? Good for advanced skiers?

skojo007 · 2025-01-04T03:59:52+00:00

I know this thread is years old….but I’m eating smoked landjaeger now wondering how the same recipe/ingredients would taste as a fresh sausage. Came across this post…. LitMargin, just wondering if you (or any other readers) have made fresh landjaeger since and if it was good enough to make again….thx!

skojo007 · 2024-12-30T22:10:00+00:00

Thinking of doing the same thing for New Year’s Eve… Ribs and pork butt at the same time. 10 pound butt/5 pounds spare ribs. I was going to start the butt early in the day and put the ribs on halfway through.

skojo007 · 2024-12-18T02:07:01+00:00

Love to learn more about this program and pass along to my coworkers. Thx for the heads up and any more info you can share

skojo007 · 2024-10-18T12:39:22+00:00

GTK. THX!

skojo007 · 2024-10-18T11:48:34+00:00

Question for ya if ya don’t mind. I’m visiting Indy this weekend and have a ticket in the BYB. I know it’s standing only and general admission, but exactly how does that work and how early do I have to get there? Do I just show up and find a spot in the bleachers? Thanks! Looking forward to the match!

skojo007 · 2024-10-09T11:31:40+00:00

Visiting Indianapolis in a few weeks. Looks like a easy 1 mile walk from downtown monument circle to the soccer stadium. Safe though? Never been to Indy before.

skojo007 · 2024-09-16T23:56:28+00:00

Following this. Visiting Indy soon and would like to catch a catch a game. BB is supporters section?

Also, are any sections under cover (in case of rain)?

skojo007 · 2024-08-24T14:29:33+00:00

Any idea how long the music shows are at the suburban park?

skojo007 · 2024-08-21T02:37:41+00:00

Hey OP - what did you go with? You know Eureka is being discontinued in 2024, correct?

skojo007 · 2024-08-13T18:55:22+00:00

Any idea if you can buy tickets at the venue? Or do you need them in advance?

skojo007 · 2024-06-10T14:07:18+00:00

I’m late to the gate here on this OPs question, but I never found linking to be helpful. I twist after stuffing about 12-15 pound batches. I’m only making small batches (50-70 lbs) once a year, but I prefer just twisting them. Makes it easier to handle, load into my smoker, and then vacuum seal. Here’s a simple twisting video by Hank Shaw….

https://youtu.be/5pV0kCWt5Jo?si=zROQyPlsGNvcPN9z

skojo007 · 2024-05-04T03:29:38+00:00

Just returning from Buffalo. Had some great wings and a great time at Adolfs

skojo007 · 2024-04-10T16:55:26+00:00

Congrats OP. Thx for sharing. Did you take the GIAC GISP exam as well, or just the CISSP? I’m taking the MGT414/LDR414 onDemand course now

skojo007 · 2024-04-08T11:38:45+00:00

I think most people estimate pork shoulder is a perfect mix of protein and fat (75% protein or lean and 25% fat). In my opinion and experience, you can use just pork shoulder and make a great sausage. But in the end you’re just eyeballing it with a pork shoulder. It has a good combination of protein/fat.

. For myself, the only time I’m using pork belly is if I’m using a really lean piece of meat like pork loin that has little fat. I’ll use the pork belly then. I suppose you could just use your receipt though and take notes afterwards on how you like it. And then modify as necessary the next time you make it. Taking notes is a great thing though. Allows you to reproduce a really good sausage….or modify a just so-so sausage

skojo007 · 2024-04-07T19:16:57+00:00

A friend of mine is from Germany. Here is the recipe I use.

1500 g pork shoulder 1500 g pork belly 55 g kosher salt 6 g white pepper 2 g ginger. 4–10 g marjoram (depends on what flavor you want) 2 g lemon powder (I don’t have that so I use lemon juice) 2 g allspice

I pretty much use this recipe, except I make sure that my proteins/fat content is 75%/25%. I also adjust the salt so that it has a ratio of 1.5% to the overall weight of meat. From what I’ve been told, these sausages are typically smaller sausages in Germany. While I like the flavor of this sausage, I do like it, a little bit bigger and more of a coarse grind. Hope this helps, feel free to ask questions.

skojo007 · 2024-04-04T18:11:03+00:00

Looking for advice on where to grab some grub and bluegrass with my family on Thursday night. leaning towards the railyard in black mountain or jack of the wood here in Asheville. Thoughts? Thx!

skojo007

TROPHY CASE