• The chicken’s brining, and the sausages are made.
  They’re a little dry (partially due to their low fat content), but I think they’ll be fine as long as they’re cooked fast.
• I’ll be skipping the smoked chicken breasts and, instead, lightly smoking the ginger-szechuan chicken.
• Ribs will be made on-the-fly tomorrow.

I’ve scaled back on the spice, this time, as many of tomorrow’s guests aren’t nuts about spicy food.

Update: Just sauteed one of each type of sausage over medium-high heat, and they’re great! I think it was the griller that was drying them out.

Meet SAUSAGETRON, from planet chorizo:

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I’ll be hosting the annual masturbacon meatfest next Saturday.

Currently on the menu:

• Mild italian pork sausage
• Mexican-style chorizo
• Ginger-szechuan brined chicken
• Smoked chicken breasts with maple-pomegranate glaze
• Satan ribs (if I can be arsed)

Unfortunately, I ruined the entire batch of 34 sausages at the last minute. Which was a pity; they were great (although a little dry).

I’ll be uploading the photos tomorrow – there were a LOT of sausages. And the smell was awesome (garlic, red wine, and gin).

I just picked up around 3.5kg of boned boar leg. This weekend, I’ll be making boar sausages!

Stay tuned…

I brewed up a batch of maple-bourbon brine, which I used to cure a couple of pork tenderloins.

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