≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

Keep it clean, folks! (…more or less.) sausage making

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HOW TO WRITE GOOD
by Frank L. Visco
My several years in the word game have learnt me several rules:
  1. Avoid alliteration. Always.
  2. Prepositions are not words to end sentences with.
  3. Avoid clichés like the plague.(They’re old hat.)
  4. Employ the vernacular.
  5. Eschew ampersands & abbreviations, etc.
  6. Parenthetical remarks (however relevant) are unnecessary.
  7. It is wrong to ever split an infinitive.
  8. Contractions aren’t necessary.
  9. Foreign words and phrases are not apropos.
  10. One should never generalize.
  11. Eliminate quotations. As Ralph Waldo Emerson once said, “I hate quotations. Tell me what YOU know.”
  12. Comparisons are as bad as clichés.
  13. Don’t be redundant; don’t use more words than necessary; it’s highly superfluous.
  14. Profanity sucks.
  15. Be more or less specific.
  16. Understatement is always best.
  17. Exaggeration is a billion times worse than understatement.
  18. One-word sentences? Eliminate.
  19. Analogies in writing are like feathers on a snake.
  20. The passive voice is to be avoided.
  21. Go around the barn at high noon to avoid colloquialisms.
  22. Even if a mixed metaphor sings, it should be derailed.
  23. Who needs rhetorical questions?
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677 thoughts on “≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

  1. I love a good pilsner, but also enjoy Belgian varieties. I’ve been making beer since 1969, when we made good friends with a biochemist + home brewer and his wife while in the army. (We were living in a dry county at the time, so I consider it a hardship tour.) …kept on brewing over the years. I prefer filling 5 US gallon kegs rather than the hassle of bottling. One of my favorites is a Belgian Wit Beer brewed with coriander and orange peel. I’ll send you the recipe if you’d like.

    I need to get back to fermented sausage making. We had some interesting travels in late 2018 which interrupted my sausage-making schedule, plus my cure cabinet “bit the dust.” Time to buy another used dormitory-size refrigerator from an impoverished college student and get back into the summer sausage and pepperoni business.

    1. I’m going to order some of the stuffing tubes from UMAi and try dry aging some of my sausage that way. I don’t have the room for another refrigerator and with already constantly running two stand-up freezers in my garage I don’t want to increase the utility bill. RAY

  2. I would like that recipe eventually Duk. Thanks.
    At the moment I am still looking around to find out what I can get locally, and I will start by using a sort of ready mix

  3. I see on the old sausage making site that things were shut down for 4-5 days for some kind of maintenance and the administrator didn’t let old Red know in advance. Seems he’s got his feathers ruffled and questioning if he’ll continue moderating there. Boy howdy, I wonder what’s going on there. Of course I left that site when CW did and have posted once I think in all the years since. About a month back Redzed asked me via PM if I could maybe contribute something in regard to someone who was thinking of purchasing a Pro 100 smoker, so I obliged. I still peruse that site from time to time and was surprised to see a whole section devoted to UMAi. While I was there I checked the post regarding CW’s passing, Feb 10th it’ll be a year. On that date last year I was driving home from Idaho with my eight week old puppy, Bob, it was a ten hour haul. It just seemed ironic to me that on the same day I lost such a dear friend who was part of my life I returned home with a little puppy who would grow into another huge part. I still miss CW very much, his wit and wisdom were more than just a little special. God bless him. RAY

  4. I don’t think that Mormons believe in reincarnation, but your story does give pause to wonder, huh?

    I haven’t been back to that old site either, maybe except for a time or two to grab one of ol’ CW’s old recipes. I don’t wish ’em ill, but what goes around comes around.

    …not very original, but then, that’s been the story of my life- – the second mouse gets the cheese. As an engineer, I liked to base my work on other successful projects. They worked, and they were dependable and reliable. So, too, with our sausage recipes and techniques. I like tasty ones that are safe and non-toxic. I hope our little website will be around for a good while.

    …kinda like Bob, huh? (Or, “eh,” for our Canadian friends out there.)

    Duk

  5. I did learn a lot from CW, and his projects were pretty amazing.
    I do check the other site, there is a wealth of knowledge there and I am nothing but a beginner 😉

    Duk: do you have any idea how we could get more people to this site and maybe start another of those projects?

  6. I think it’s kind of up to us to get more folks involved Badjak. I know a couple of guys who are still on my email list signed up here, but they both have all the knowledge they need for what they do and are on the tired side. Not being able tp post pics easily (sorry Duk) is a huge detriment, you know what they say, a picture is worth a thousand words. If someone writes a lengthy missive, then goes to post a picture, and everything disappears, they won’t be around long. I’m trying to get a few guys on my RV site forum interested enough in charcuterie and sausage making to lead them here. UMAi is on the old site and it’s here to stay, I love it. For myself, there’s not much in sausage making or meat smoking that I need to know anymore for what I like to do, all thanks to CW and Rytec. I love to share the little in’s and out’s I’ve picked up along the way, but I’m certainly no pro. Slow and steady wins the race. RAY

  7. Yeah, you got a point there.
    It’s not the easiest site to navigate. I would just hate to see it fizzle out, knowing all the hard work Duk and CW put into it.
    Me, I go through stages in sausage making. Too hot and humid now. Gotta wait a couple of months and then it is biltong and sausage time again.
    Did an experiment with snack sticks last year and that was relatively easy and really rewarding (except working with sheep casing is an absolute pain….)

  8. I hear that Badjak! I got three packs of sheep casings about ten years back, tried it out making some breakfast sausage, still have two packs left. That was before I had my 20lb commercial grade stuffer and I was using my grinder to stuff. I’m hesitant to use my stuffer with the small casings for fear of putting too much pressure on the gears. I do have some free shopping at Cabelas and was thinking of getting a small 5lb stuffer just for that purpose, still trying to figure how to fasten it down some, we have marble kitchen counters under my sausage board. Here at five in the morning it’s pissing rain with a howling wind, I love it! RAY

  9. Ray, I use two C-clamps to fasten my 5# stuffer to my marble counter. I put a plastic cutting board down on the marble, put the stuffer base on it, and hold a thin wooden paint mixing stick below the marble with one hand while I tighten down the C-clamp with the other. …kinda like a one-armed paper hanger, two-armed version, if you know what I mean, but this way the plastic and wood cushion the marble so it doesn’t break.
    Duk

  10. I sure would appreciate some advice on making the site easier to navigate. Hey, I’ll rip the guts out of it if it’ll help. Got any good examples (sites) that I could look at?
    Should we start an UMAi project? …sounds like a good idea to generate some interest and traffic. I could send an email to everyone who’s registered to post on the website, and maybe generate some traffic that way. (I’d better update the site first, though.)
    Duk

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