Summary: As we head into Christmas time I thought another sort of fun show would be in order. First I was going to just do a show on mead today but then I realized that not everyone imbibes, so I decided to do a two fer, half on making meads and half on making sausage. While good sausage and meads do pair well, I figured this show would also pair well with last weeks stand alone show on Making the Most of Winter Down Time. I also do consider these two things, life skills. In that if you can make mead, you can also make wine, cider, beer and likely a ton of other things. When it comes to sausage making, we are talking about one of the oldest culinary skills known to man. Every indigenous culture has forms of sausage. I have even seen for instance Mongolians making sausage on the fly when cooking a whole sheep in a traditional style. Tune in to hear about that today. Both of these processes remarkably easy but have some mental barriers. I have found when people get past that barrier a few things occur. First the creative process opens, would x, y and z make a good sausage, well screw it, let’s find out. Or would A and B make a good mead, well hell, let’s try a gallon and see. This then leads to a new way of thinking for many. Would these two meats make a good stew, hell would that sausage I made go good in a stew, well let’s find out. It is the second half that is really critical for folks, LET’S FIND OUT! Now look there are things that a simple “let’s find out” attitude is not a good idea with. Such as I wonder if I can get that racoon out of my chimney with my bare hands, yea, bad idea. Yet I have always been amazed when people propose something that MIGHT work and trying it has almost no serious consequences, but they just sit, wonder and never act on it. Today we seek to correct that in a fun and enjoyable way. Join Me Today as We Discuss… The basic small batch mead making process Choosing honey for your mead How to make meads sweet or dry Aging meads The beauty of a “core recipe” Some Meads I have going or will be making soon Of Course 3FB Apricot Cranberry Orange Coffee with Vanilla Cucumber Mint Goumi Persimmon The basic sausage making process To case or not to case and casing options Why you should really think before you smoke a sausage batch Tips for perfect grinding every time Why even if you hate liver it probably should go in your sausage Source of fat beyond the typical “pork butts” Thoughts on “texture” and how much emulsification to do Collagen vs. natural casings Some of my favorite sausages to make and try Venison Cherry Duck Armanac Turkey Cranberry – Yea seriously Jalapeno Garlic and Meat of Your Choice Simple Venison Black Pepper Jack’s Breakfast Sausage If you say you don’t like sausage you are saying you don’t like food Meats people don’t think of that make good sausage Lamb Mutton Goose Shrimp or Crawfish – no I am not kidding Hearts – Yep what ever you can get What can you come up with, that is the real point. Resources for today’s show… Follow Life With Jack on Instagram TSP Facebook Group On this Day in 1861 – Western Union completes the first transcontinental telegraph line Join the Members Brigade Join Our Forum Walking To Freedom TspAz.com The Granddaddy’s Gun Club Bullhead Fishing Forum – A new little site I started Binance.com Biltong for Breakfast Find Your TSP Facebook Group for Your State Christmas In Dixie – Alabama Stuff in Today’s Show My Yeast Combo Hamilton Beech Kettle Mini Racking Cane FerMax Nutrient Carboys I Use for Bottling LEM Five Pound Stuffer Turbo Force Grinder Casings I Use Most of the Time Some of My Personal Sausage Recipes Scott Rae’s Sausage Making Making Masterclass Sponsors of the Day Butcher Box Harvest Eating Remember to comment, chime in and tell us[...]
