<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Road To… &#187; sausage</title>
	<atom:link href="http://www.4505meats.com/bestbyfarr/tag/sausage/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.4505meats.com/bestbyfarr</link>
	<description>The constant pursuit of flavor country!</description>
	<lastBuildDate>Fri, 09 Jul 2010 22:51:39 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Butcher Class</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/#comments</comments>
		<pubDate>Tue, 12 May 2009 20:32:45 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1282</guid>
		<description><![CDATA[Sausage Making 101
 
Sausage Making 101 at La Cocina,
Saturday May 30th and Sunday June 7th
The class costs is $70 and includes 5 pounds of different styles of sausages that you hand made and get to take home.  We will focus on grinding the meat, mixing the meat and stuffing the meat.  We will also discuss cooking [...]]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Homemade Hot Dogs</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/01/17/homemade-hot-dogs/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/01/17/homemade-hot-dogs/#comments</comments>
		<pubDate>Sat, 17 Jan 2009 13:36:29 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[casings]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[hot dogs]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[sheep]]></category>
		<category><![CDATA[smoke]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=843</guid>
		<description><![CDATA[
]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/01/17/homemade-hot-dogs/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Emulsifying, Stuffing, Poaching and Shocking Sausage</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/#comments</comments>
		<pubDate>Mon, 29 Dec 2008 15:46:56 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[casings]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[poach]]></category>
		<category><![CDATA[sausage]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=713</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Viva la Turducken!</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/27/viva-la-turducken/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/27/viva-la-turducken/#comments</comments>
		<pubDate>Mon, 27 Oct 2008 23:30:57 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[turducken]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=340</guid>
		<description><![CDATA[
Turducken is something I do every year for Thanksgiving.  This year I did the more traditional Turducken with the whole birds and cornbread stuffing.  I have a lot of fun with it cause I think it is really cool to stuff it into the shape of an actual turkey&#8230; but with no bones (except the [...]]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/10/27/viva-la-turducken/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Suckling Pig Porchetta</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/11/suckling-pig-porchetta/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/11/suckling-pig-porchetta/#comments</comments>
		<pubDate>Sat, 11 Oct 2008 11:59:37 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[CVap]]></category>
		<category><![CDATA[fry]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[porchetta]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[suckling]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=193</guid>
		<description><![CDATA[ 
Here is a method of making your own Suckling Pig Porchetta.  Its real important you get the skin real crunchy!  I chose to deep fry these guys, you can also roast them in a hot oven.   

]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/10/11/suckling-pig-porchetta/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Step by Step Blood Sausage en Croute</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/#comments</comments>
		<pubDate>Tue, 30 Sep 2008 09:33:41 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[blood]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[CVap]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[sausage]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=120</guid>
		<description><![CDATA[
Soak bread in cream mix, when real soft blend with hand blender until smooth.  Blanch fat back in boiling water until soft all the way through (for about 25 min.), set aside.  Sweat the onions in butter until soft, but do not brown, add flour and cook on low for 2 minutes.  Add the thyme, [...]]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Please Sir May I have Another?</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/21/please-sir-may-i-have-another/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/21/please-sir-may-i-have-another/#comments</comments>
		<pubDate>Sun, 21 Sep 2008 13:29:01 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Travels]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[hot dogs]]></category>
		<category><![CDATA[ribs]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[smoke]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=66</guid>
		<description><![CDATA[
Mid afternoon snack in Jackson, Mississippi!
]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/09/21/please-sir-may-i-have-another/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Good environment for charcuterie</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/17/good-environment-for-charcuterie/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/17/good-environment-for-charcuterie/#comments</comments>
		<pubDate>Wed, 17 Sep 2008 13:13:24 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[sausage]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=50</guid>
		<description><![CDATA[





Here is an example of making a perfect environment for your salami aging (just make sure it&#8217;s not a chilled wine storage company&#8230; if they catch you they will kick you out and threaten to sue your ass off&#8230; trust me I am lucky they didn&#8217;t sue me).  
A metro rack, wrapped in plastic wrap with velcro to keep it closed [...]]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/09/17/good-environment-for-charcuterie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
