[Seattle Casings Source?]

Don & Joe's.  Casings.  They have them.

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Thanks jrt. I picked up from D&J today. I'll be working up some good stuff later this week.

[Whirlwind Seattle Visit]

We're planning a trip to Seattle for the end of September, and boy, will it be fast. 

We're taking the train from Eugene (at 5:30 am  ), arriving in Seattle around 12:30.

Lunch:  Szechuan Noodle Bowl

after lunch, check into hotel and do touristy things.

Dinner:  Dahlia Lounge

next morning--

Brunch:  Etta's

1:00 Mariners game

Shop for picnic dinner at Spanish Table

Catch train back to Eugene, to arrive at 12:30 a.m. 

So--any thoughts?  Recommendations?  Warnings?

Thanks!

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Suggestion: drop the Noodle lunch and go to Pecos Pit BBQ for lunch. You can catch a quick cab from the train station and get a delicious, heavily loaded bbq sandwich. The menu is short, but they produce kick ass Q. Only open m - f.

[Smoking and wood choices]

Dave, try uncured meat over cherry as compared to other woods.  The cherry has a beautifully sweet light fragrance that I don't find in apple.  And although I know it's sacrilege, I don't find that alder imparts any flavor other than "smoke."  Alder is a trash tree here, almost a weed, so I think smoking over alder is just making a virtue out of necessity.

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I dunno, Abra. Alder smoked salmon has been a staple of our Native Americans for several generations, and it's pretty darn delicious.

Tillicum Village Salmon Feast

[Smoking and wood choices]

Here's a more comprehensive review of woods from my favorite bbq specific site.

Virtual Weber Bullet Wood Review

I read somewhere that one of the primary variables for wood use is the moisture content.

[Seattle Casings Source?]

Greetings EG!

As I type, I'm curing my butt in Morton's smoked sugar cure and my belly in Hi Mountain Seasonings Buckboard Bacon Cure. Coordinated timing suggests smoking both in a week give or take a day.

Meanwhille, UPS has delivered all my sausage making components; new grizzly stuffer, cure powders 1, 2 and a big bag of dextrose courtesy of Allied Kenco. I'll use the KA grinder for now.

A neighbor pruned out his orchard so I've got enough freshly cut and seasoned cherry wood to last for the next few years. I also finally sectioned and chunked the maple and alder branches I nabbed after the Seattle Hanukkah Eve Wind Storm of 2006. Long name for a storm, I know. I suggested it be named an (Rosie) O'Donnell but my suggestion was ignored.

Only missing 1 item before I begin the great sausage adventure. Anyone know a retail Seattle casings source? Thanks in advance.

[Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5)]

I got this recipe from a sausage mailing list. They were good, but so blazingly hot that i couldn't eat much more than 1/2 in a sitting. IT is pretty famous on the web, as Bigwheel's hotlinks.

Give it a try.

6-7 lbs. Boston Butt

1 bottle beer (a dark ale is best)

jason

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Hey Jason!

Dammit, I keep trying to make this only to discover that the beer bottle is suddenly and mysteriously empty. DARN IT!

[Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5)]

Hey folks:

I've read the 1st chapter of Charcuterie and will be buying my belly tomorrow for bacon. However, there is one thing I haven't seen anywhere in the book.

Does anyone have a good Hot Link sausage recipe? Dad used to take me to the Home of Good BBQ in Seattle as kid. Sadly, the owner, Rev. and my dad have both passed on. The kids running the show now seem to have lost something in the translation. But I still have fond memories of bbq'd hot link and white bread sandwiches, potatoe salad and a icy cold grape soda. Oh, and topped off by a slice of sweet potatoe pie! Really good times. Anyway, I would like to take a shot at personal hot links. The store bought brands don't quite measure up. Thanks all.