hutch432 Welcome back. We can learn from all of your years of having fun. Do get in on the convo. Glad to have you.
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RE: Monroe Georgia. I have been making suasage for the past 16 years. Started using Walton's products back when they were known as Midwest Techposted in Roll Call
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RE: What did everyone cook today?posted in Bragging Board
kyle Thanks for the heads up on your process.
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RE: What did everyone cook today?posted in Bragging Board
wdaly Actually fried them. Haven’t done that for a long time. Next time, I will bake and compare the outcome.
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RE: Roll Call (Start Here First)posted in Roll Call
chris bradley welcome to the community. This place is full of great people with a ton of information and someone is always willing to help. Our good friend bocephus has a little color blindness issue and keeps talking about the color orange. The rest of his suggestions and information is spot on, but when you are building your profile, make sure you go with Team Blue.
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RE: Drink of Choiceposted in General
GWG8541 Take it one day at a time. That issue may last awhile I’ve been told. Keep on trying diff things and find one that is ok. Good luck during your journey.
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RE: You can only make and eat one type ("flavor") of sausage for the next year - What is it?posted in Meat Processing
GWG8541 it’s pretty good. The craisins add a little sweetness. Wild rice dont add alot of flavor, but gives it a good texture. It is the favorite sausage of many of my friends and family that I make
