On Nov 20, 8:12*am, NowNow wrote:
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On Nov 19, 8:26*am, NowNow wrote:
In article d2c25b1a-5941-4d08-9e57-39a4209f75a0
@l35g2000vba.googlegroups.com, says...

Sister, bro in law, and nephew are flying in *today to start in for
the thanksgiving hang.

I love the holiday time.

Good for you, Tim. We aren't having any company, and I'm okay with that
this year. Me, my wife, and my two kids!

Loog. We usually have big blowouts with a bunch of family, but it is
kind of nice to keep it small and simple. .

It's good to take the day with the imediate family and enjoy the time.

Yeah, we take them as Holidays. Thanksgiving, we usually hang out, drink
coffee, and end up cooking sometimes as late as 7:30 pm and eating the
stuff the next day Christmas is different. We pull the shades, unhook
the phones, and everyone knows we don't accept company. Get up at about
10-noon and after coffee and breakfast, do presents, then play the rest
of the day...

Well, people like us that have family/children that actually like us are
very fortunate. I was actually quite glad to learn that it would just be
me, SWMBO and my two kids! Everyone chips in in the kitchen, eat about
4ish and then play! Hopefully it'll be nice enough to play a little tag
football in the yard. I've also brewed up a nice Scottish ale I'm
planning on trying!

Yup, it will be Just the four of us, wife and two daughters on
Christmas. On Thanksgiving this year we are allowing middle daughters
fiancé to attend later in the day I am thinking of making a brew for
the holidays, guess I better get started soon I am making my famous
(father in laws famous actually) Polish Kielbasa and I have a huge chunk
of Shag Bark Hickory for smoking, now I just gotta' get some apple to mi
in with it.

Mmm, I've been thinking about trying my hand at sausage making for
awhile. Seems like a hobby that would go well with brewing beer!

Pretty easy really, but you have to have a real smoker, not one of those
barrels with a pipe coming out Mine is a cut down 100 pound gas tank
with a couple of baffled doors. Off the top is a 8 inch heating duct
elbow and then between 6-8 feet of 8 inch pipe depending on how cold it
is outside. The Smoker sits on the other end with a baffled tee in the
bottom so you can direct the smoke either into the barrel, or out the
side so you can keep the temp at about 165F.. If it gets over 170 it's
not smoking, it's cooking...

Oh, I've got a real smoker. New Braunfel. I can fit a small pig in it.
And I've actually cold smoked cheese in it. What I'll need to spend some
$$ on is a decent meat grinder with a sausage stuffing attachment. A lot
of people here give me deer meat, and it makes some fine sausage if you
mix a little fat with it.

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Good quality meat grinders are expensive. but you can get a hand crank
model for a reasonable price. And that might be the way to go if a
person isn't going to process a lot frequently.

a friend of mine tried to slice venison thin and put it in a cheap
blender. The meat he ruined was probably worth more than the machine.
Junked 'em both.