Joined: 19 Dec 2006 Posts: 1304 Location: Niedersachsen, Germany
Posted: Sat Apr 05, 08 9:11 am Post subject:
Great advice from all thanks.
I will keep the temps in mind though I do periodically check the temps on my fridge freezers and run them at below 4 and -21 (I used to work as a service engineer so know the importance).
No not a commercial venture but I�ll try a mixture of all the suggestions over time.
I have a really good American sausage book here with lots of excellent recipes and one for chorizo. You can guess what I'm going to say can't you ? Yep ! There's no mention of including nitrates or any other chemicals.
I've sampled my wears and to the disappointment of some, I'm still alive and kicking.
recon the moos are either mooving or oven ready
mooving dexters are interesting
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
Posted: Wed Sep 17, 08 7:59 am Post subject:
Looking at your pics on page 1 Bodge: I'm glad to see someone else's Rayburn is as ancient and scruffy as mine!
Barefoot Andrew Downsizer Moderator
Joined: 21 Mar 2007 Posts: 22780 Location: In the 17th century
Posted: Wed Sep 17, 08 9:52 am Post subject:
dpack wrote:
recon the moos are either mooving or oven ready
A.
Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
Posted: Wed Sep 17, 08 12:38 pm Post subject:
They are stood still, in the field they should be in, actually, except for a couple of days ago when some pleasant chaps, who thought rabbit spotting with a small torch wouldn't be a problem, and the bulls would neither go through the open gates, nor, presumably, the new gaps in the crashed through hedging.
I've just enjoyed rereading this one and almost fifteen years on from when it was posted, I'm more than pleased to report that the deadly 'Green Sausage ' disease never did get me and that I'm still very much here.
I've just sent him home with three dexters, a bottle of last years cider and a chorizo 
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