I HAVE some online merch orders to pack and send off then I get on with the production of West Highland Way Gifts items for Saturday’s community lunch.
The leather stuff has all cured and needs edged and dyed, there’s some epoxy to be repoured and various other items that are in different stages of produciton/finishing.
Margaret’s off to get her hair done, but before she goes we have lunch…which gives Maragret the chance to try using the pizza oven. I make up the pizza and Margaret does a good job of cooking it.
Main job for the afternoon is putting the Andouille sausage mixture in hog skins then hing up outside in fornt of a fan for an hour. Meantime I set up the smoker.
I transfer the Andouille into the smoker and slowly creep the pit temperature up from 140 to 160 degrees overt he three or four-hours needed for the sausage to reach the proper internal tempoerature. This is the hard bit as the temperature is so low it’s hard to keep the smoker going, let alone manage the very slow temperature rise.
Once it’s stable, i pick up some stuff for Betty and Joe and run along to see her and Joe and help Betty with a couple of wee things.
Back home I check the Andouille on the smoker then make a marinade for tonight’s grilled chicken, some dough for the flatbreads to go with it a dressing.
When the Andouille is ready it comes off the smoker, hung in front of the fan again and sprayed with cold water. It can go int he fridge in an hour or so.
In between times I get more production work doen in the office.
Margaret’s been for some shopping after getting her hair done and when she comes home I light charcoal for the grill and we have what turns out to be a pretty spectacular dinner 🙂