As we enter the Long Weekend of Labor Day, we, as Americans are celebrating nearly 150 years of The American Workers. We have built the strongest workforce of our globe, and we have much to be proud of.

Now, while I’m tempted to celebrate the end of the Hot Days of Summer, (especially here in Texas) It is the drive of American workers that has made our country GREAT.

A special thanks to all of our military that made this possible. A tribute to our Law Enforcement that protects us. There is a reason that the world did see America as the Land of Opportunity. May this continue as long as the great people of America value just how special this is.

God Bless America!

This is becoming populated with some great recipes. Maybe if we get enough we could put out a Meatgistics cookbook. Like one of those plastic binders books that many groups and churches have. Profits could even go to some charity.

I bet the gals and guys would post for a worthy effort. There are so many great cooks in Meatgistics.

And, it would be one way we could preserve many family recipes for the future - we don’t want them loss for ever.

So guys, what do you think???

Okay, I’m about the most do it yourself guy that you can get. I sent in my knifes to Jonathon to sharpen. I have no words to describe this. I didn’t send a hobby, I sent my livelihood. Several of the knifes I paid $300. for.

Each one was better than factory sharpening. It is such a joy to cut with a properly sharpened knife. I was able to slice chicken breast so thin that I could see through it.

Treat yourself. Treat your wife or husband, your mother or father, or just anyone who you care for that uses knifes. Mother’s Day and Father’s Day is coming up. I did a fair amount of prep work today, and sharp knifes cut my prep time by about a good 2/3rds.

Jonathon , You did a great job and I thank you for taking good care of my knifes.

Per a request, Here’s my recipe for about the last 45 years.

60 lbs ground pork, Butt
2 cups Sambuca
1 cup anise seed, ground
1 cup fennel seed, ground
1 cup granulated garlic
1 1/2 cups Kosher salt
1/8 tsp Sodium Nitrite, I dissolve in the water for better mixing
1/2 cup ground black pepper
6 cups ice water
1/4 cup oregano
1 Tbs allspice
1 Cup ground coriander
For sweet (mild) sausage: I do grind the seeds and add everything to water prior to mixing with the meat.

For Hot/Spicy Italian sausage, I add about 1/4 cup of crushed red pepper flakes and about 1/4 cup of Smoked Pimenton Picante Hot Paprika by El Angel. It seems to be a consistent heat level.

Not sure if the Nitrite is really necessary, but in much earlier days, small Italian markets went to the safe side.

Did a bit of New Orleans last night. Muffuletta.

Happy Thanksgiving Meatgistics community. I have much to be thankful for this year. The list is too long and I have much cooking to do, but one of the things I am thankful for is this Meatgistics community, the members, information, Jonathon and Austin. I have learned much and enjoyed the exchanges of the community. Stay safe and enjoy today.

Got mine as well. Thanks Waltons.

Hi all. Had a seafood buffet Tuesday and did an ice carving as the center piece. Had fresh smoked salmon, crab legs, shrimp, fried catfish and charbroiled oyster. This gave me the chance to do an ice sculpture which I haven’t done in a few years. A feast for those who like seafood.

Thanks to my fashion consultant, Jonathon , I now have stepped up from b*m to a true food processor. Almost makes me look professional. Can’t wait to grill for a large group just to show this off.

Thanks Jon for such a wonderful gift.

And guys, this apron is the bomb. I can’t believe how fantastic the quality is. I would expect this apron to outlast me and my daughter both (and she can’t touch it till I’m gone). Anyone on the edge of thinking of getting one, don’t hesitate. Good things never last forever.

Made paella today, good friends and good food.

Departing Contestant Leave it to the media to make a mess of things.

Who knows, now we may have Nitrate Mandates.

Is there such a wireless device that would transmit to some receiver/plug that could then be plugged into a Fireboard?

Dr_Pain Thanks, Dr_Pain . I watch your post as well, Us Cajuns must stick together. LOL

On a serious note, we can all do something to help in this disaster.

First, VOTE. Forget party and look at value systems and voting records.

Second. Money Speaks. Buy products from companies that support issues that you are aligned with your values. Many large companies give lots of money, profits from our buying habits, to groups that we would oppose. Research the products and companies you support. I have a whole list of companies if anyone would like a list privately.

Third, DO not be afraid to voice your opinions. The fastest way for the enemy to win if for good people to do nothing. This being offended c r a p has gotten to be too much. Stand up for what is right.

Okay, off the soapbox again.

Good N You I’m not sure just at what temperature, but in a ultra hot dishwasher and heated drying, the print does come off. It does not at microwave temperatures, so the sous vide process just may work.

craigrice I got the printer for about $35.00, I get my labels from “Label Value” seem to have the best prices. The Dymo printer has software that runs from your PC, very easy to use.

There are a couple on eBay now for the $30 to $40 range. When I’m looking for something on eBay, I place a search and get a new listing each morning. Best when I’m looking for a deal.

I have a note that I owe a recipe to someone that made a request from the September Livestream. I can’t find it in the chat.

I’m very sorry, but I can’t read my handwriting.

Would the person who wanted the recipe let me know and I’ll get that to you.

Thanks

Bob Stehlik Thanks

Good N You I have been using a DYMO LabelWriter 450 Twin Turbo for years. I do get the waterproof labels that are a polyester base label.

They look professional, they stick very well under all conditions, and can peel off most surfaces fairly easy.

The labels come in many different sizes. I use small ones for personal use, larger ones for sale and gifts.

The one thing I have learned over the years is that it doesn’t go into the freezer or storage without a label and date. Saves me from issues as time goes by.

I place them on my vacuum bags prior to filling and canning jars after processing.

I have gotten two on eBay and can usually fine one with labels fairly cheap.

Jonathon Just about anything for the almighty dollar. Sad, but all too true.

Jonathon 18,469