Posted by RGMartin on January 22, 2011 at 16:27:37 from (173.189.133.199):
In Reply to: sausage posted by in-too-deep on January 22, 2011 at 07:05:42:
Our old family recipe is 50# pork, 1/2 cup salt, 1/4 cup black pepper
I like to a 1/8 cup ground red pepper, but it isn't true to the family tradition.
Also note, black pepper seems to vary greatly in its strength, much easier to add seasoning in the pan than be stuck with sausage that is too strongly seasoned.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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