[AT] Pluck chickens with a clothes dryer?

[charlie hill]

There is a place down here in NC, just off I-95 near the Selma-Smithfield 
area called the Nahaunta Pork Center.  I've eaten a lot of good sausage, 
both store bought and home made.  This is the best I ever ate.  The guy 
started off as a hog farmer and then moved into slaughtering and processing 
his own hogs.   He grows them, slaughters them and processes them for 
retail.  I'm not sure if he does  any wholesale.  I don't think he needs to. 
He does have a stand at the Raleigh farmers market I think or maybe it's at 
the state fairground Saturday yard sale.

It's supposedly the largest all pork meat market in the country.  It's off 
on a country road and you have to know how to get to it but he still has a 
parking lot full of cars most of the time.  Many of them from out of state. 
Folks come with big coolers and haul sausage and all other pork products 
back home.  It is a complete retail butcher shop but all pork.  I've been 
known to haul 40 lbs or more of fresh link sausage to Maryland when I go. 
It's not that I want to but I made the mistake of taking some of the sausage 
up there one time because I got tired of what they called sausage and wanted 
to show my friends there what I call sausage.  That was a mistake because 
now when I go I get orders and have to go out of my way and blow half an 
hour or more on an already long trip.

Sausage is something that varies greatly from region to region and folks 
like what they are used to but I never saw anyone say they didn't like this 
sausage and most rave about it.

Charlie


-----Original Message----- 
From: Ben Wagner
Sent: Thursday, July 14, 2011 8:31 AM
To: Antique tractor email discussion group
Subject: Re: [AT] Pluck chickens with a clothes dryer?

As for sausage, the best I've had is homemade.  A local farm down the road
butchers hogs and makes pork, ham and bacon.  The bacon is mediocre, but the
sausage is fabulous.  They won't tell me how they season it, they make the
seasoning mix themselves, but it's chemical free so no MSG.  Heartland
Harvest is the farm name.

Since we're on breakfast foods, I'm sure some of you have had ponhoss.  My
granddad still makes the stuff, since everyone has a different flavor.  My
great-grandfather perfected the recipe, and it's been passed down to my
granddad.  I am "in training" to receive the baton of Wagner ponhoss.  The
recipe is more of taste testing, by memory, but the result is always pretty
good.  I get many raised eyebrows from city folks who doubt the goodness of
hog heads and cornmeal, but if they got over the revulsion they'd love it.

Ben Wagner

On Wed, Jul 13, 2011 at 10:55 PM, Steve W. <swilliams268 at frontier.com>wrote:

> Larry Goss wrote:
> > Have not heard of skinning a chicken except in conversation.  When
> > you loose the fat, you also loose the stock for making good gravy. I
> > can't remember what the context was, but skinning a chicken was
> > something that was talked about in terms of disbelief.  Humm, all
> > this talk about food is making me hungry for some Bob Evans sausage
> > gravy over biscuits.
> >
> > Larry
> >
>
> I prefer Purnell's http://itsgooo-od.com/ sausage myself. BUT I can't
> find a store locally that
> carries the frozen raw version. They all carry the fully cooked ones
> that just don't taste correct.
>
> --
> Steve W.
>
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