"Omelet" > wrote in message
news
> Well, I tried to resist! Barely have any freezer space and have been
> trying to make myself live out of my freezer...
>
> but, $1.49 per lb. for BEEF??? Sliced Chuck at that. :-)
>
> So I just finished making 15 lbs. (42 links) of basil and garlic beef
> sausage. I'm seriously considering trying to make some dried smoked
> sausage out of this using my badly under-used offset smoker, but I'll
> have to do some research as to how to do that.
>
> The flavor is wonderful:
>
> Per 1 lb. of meat:
>
> 1/4 tsp. sea salt
> 1/4 tsp. white pepper
> 1/4 tsp. dried rubbed sage
> 1/4 tsp. powdered thyme
> 1/2 tsp. powdered celery seed
> 1/8 tsp. allspice
> 1/2 tsp. granulated garlic
> 1/4 tsp. paprika
> 2 tsp. dried basil leaf
>
> I made links in pork casings (due to the fact that this was going to be
> pretty lean sausage) and saved some of the leftover (from broken links,
> cleaning the grinder, etc.) to make a nice sauce for a planned Sunday
> dinner and mixed in 3 patties of the pork sausage I made 2 weeks ago.
> The links are currently being frozen and the sauce I'm making in the
> large cast iron pot smells delightful at the moment.
>
> I saved one slice of the chuck for grilling and plan to also grill the
> zucchini I bought Friday and top it with the sauce.
>
> The sauce is being made from some leftover sausage, one whole onion, 8
> oz. thinly sliced mushrooms, shitake mushroom powder, some Italian
> seasoning, tomato paste and some chopped up canned tomatoes along with
> the juice, thinned with some roast beef rib stock that was frozen from
> about a month or so ago.
>
> Should be interesting. :-d
>
> Pics to follow eventually!
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

OM:

Step AWAY from the dehydrator. Put it into the basement. LIVE out of the
freezer for 2 weeks. It's not that long. Have something different EVERY
night. DON'T defrost something that will last 3 days.

Either that OR...Make 30lbs of jerky or sausage. Eat it EVERYDAY-without
fail. After a month or so, you'll never touch it again.