PEON Decruss wrote:
>On Tue, 29 Dec 2009 16:27:48 -0500, brooklyn1
> wrote:
>
>>On Tue, 29 Dec 2009 12:42:00 -0800, sf > wrote:
>>
>>>On Tue, 29 Dec 2009 14:20:10 -0500, blake murphy
> wrote:
>>>
>>>>On Mon, 28 Dec 2009 09:58:01 -0600, Lou Decruss wrote:
>>>>
>>>>> On Fri, 25 Dec 2009 02:00:04 +0000 (UTC),
>>>>> (Steve Pope) wrote:
>>>>>
>>>>> I've recently started making my own sausage and it's much better.
>>>>> I've only made bulk so far but it's been rewarding.
>>>>>
>>>>>>I guess there's an argument that as they cook in their natural
>>>>>>casing they acquire a better flavor or juiciness, but I
>>>>>>have not noticed much difference.
>>>>>
>>>>> I still haven't tackled the stuffer but I just got a package of
>>>>> casings so I'll see how it goes.
>>>>>
>>>>> Lou
>>>>
>>>>good luck, lou! i have faith in your ability.
>>>>
>>>I've made home made Italian sausage and stuffed it in casing too, but
>>>AFAIC there wasn't a big enough difference to go through all that
>>>trouble more than twice.
>>
>>I make bulk sausage often, it's hardly worth the trouble to stuff
>>casings.
>
>
>LOLOL.. I've seen pictures you've posted of store-bought sausage
>you've bought. IIRC Hillshire farm. You are nothing more than a
>hypocritical-bull-shitter. You rant about folks buying mystery meat
>yet you buy mass produced sausage because it's too much trouble to
>make your own? You're a joke shemp.
>
Pinheaded PEON doesn't know the difference between fresh and
cured/smoked. Folks here are asking about fresh sausage, PEON.
It hardly pays for folks to make their own cured/smoked sausage unless
they are going to prepare it in quantities to operate as a cottage
industry. I consume maybe two three packages of kielbasa a year...
maybe you eat tube steak every day, but then you are a PEON.