The Kids and I love sitting down to some cheese and crackers. 

Slice up some summer sausage (preferably venison) and that shit is bangin!!

Slice up some summer sausage (preferably venison) and that shit is bangin!!

GOSPEL

Slice up some summer sausage (preferably venison) and that shit is bangin!!

GOSPEL

The hellion gospel!! LMMFAO

If it was fall or winter I could make some and ship it.  Too warm this time of year.

You make your own? Badass!!

You make your own? Badass!!

If it was fall or winter I could make some and ship it.  Too warm this time of year.

Ditto.

I like: HICKORY SMOKED CHEDDAR….pew pew  :dance

I get at least a half steer every year.  Gotta do something with it.  (my amish buds grow me one whether I want one or not).  Summer sausage is easy once you have the right equipment. 
You tend to accumulate stuff over the years and decades.  By the time you are my age you tend to have "stuff".  You basically cut up the meat, add seasonings and cures, grind the meats and let them cool, regrind and stuff casings, then either smoke or dry cure the sausage.  It sounds complicated but it isn’t.  Anyone can make summer sausage at home, far superior to Hickory Farms stuff–and the HFstuff is pretty good.  I also make turkey, venison, pork and specialty sausages (chorizo, brats, etc) as well as bacon and beef bacon.  Again, once you have the equipment these are all easy to make. I have made good sausage from groundhog and rabbit–it was outstanding.
I dont even eat meat very often and neither does my family–I give most of it away.

I may have to scrape up some cash and maybe when cold weather hits I can order a NGLS sampler pack!! That shit sounds delicious!! Never had beef bacon, but it’s making my mouth water!!

I may have to scrape up some cash and maybe when cold weather hits I can order a NGLS sampler pack!! That shit sounds delicious!! Never had beef bacon, but it’s making my mouth water!!

Bacon is made from pork belly.  To make beef bacon (I make it for my Muslim and Jewish friends) you just use brisket, which is beef belly.  You use the same cures and techniques,  The only difference is it takes a little longer for everything because briskets are more massive than pork bellies and you dont use sugar cures–they dont seem to go with beef as well.
Beef bacon tastes and cooks a lot like pork bacon.
If you lived in PA I am sure we could arrange a sampler pack.

Ohio is close. Lol

You make your own? Badass!!

If it was fall or winter I could make some and ship it.  Too warm this time of year.

Ditto.

I get at least a half steer every year.  Gotta do something with it.  (my amish buds grow me one whether I want one or not).  Summer sausage is easy once you have the right equipment. 
You tend to accumulate stuff over the years and decades.  By the time you are my age you tend to have "stuff".  You basically cut up the meat, add seasonings and cures, grind the meats and let them cool, regrind and stuff casings, then either smoke or dry cure the sausage.  It sounds complicated but it isn’t.  Anyone can make summer sausage at home, far superior to Hickory Farms stuff–and the HFstuff is pretty good.  I also make turkey, venison, pork and specialty sausages (chorizo, brats, etc) as well as bacon and beef bacon.  Again, once you have the equipment these are all easy to make. I have made good sausage from groundhog and rabbit–it was outstanding.
I dont even eat meat very often and neither does my family–I give most of it away.

Ya know, I thought we were talking about cheese here this whole time hellion.
I’m not a fan of sausage. Damn!

Ya know, I thought we were talking about cheese here this whole time hellion.
I’m not a fan of sausage. Damn!

Ya know, I thought we were talking about cheese here this whole time hellion.
I’m not a fan of sausage. Damn!

LMMFAO

Alll cheese kicks ass..i love me some munster ..one of my favs used to be apple pie cheddar…

http://hungrycouplenyc.blogspot.com/2013/04/cheddar-apple-pie-grilled-cheese.html

:dance