The Float Tube Fishing Forum We're Always On The Fish

Log in

I forgot my password



Members benifits
Clearance Banner

Clearance Banner

Clearance Banner

Clearance Banner

Clearance Banner

Clearance Banner

Clearance Banner


You are not connected. Please login or register

FLOAT TUBE FISHING FORUM » Non-Fishing Related Discussions » Off Topic Discussions » Spanish chorizo

Spanish chorizo

View previous topic View next topic Go down  Message [Page 1 of 1]

1 Spanish chorizo on Sat Feb 11, 2017 5:43 pm

Guest


Guest
I finally found some! It's a hard dry smoked sausage, and pretty awesome.

Not too far off from the family dried ,smoked , deer and pork sausage our German family has been making for generations. (We just never used paprika, and this is LOADED with it!)

If anyone is interested, I could figure out the shipping+ product cost. I wouldn't be doing it for profit....just to break even with no compensation for my time.

I might, however, consider selling that family sausage for a profit.

Also, come July, I'll be making Mustang grape jelly. I'm not here to make money, and I wouldn't get rich off either, but I might be persuaded into selling a little.

2 Re: Spanish chorizo on Mon Feb 13, 2017 9:40 am

SP Dan

avatar
Old Timer
Old Timer
"I might, however, consider selling that family sausage for a profit".

Have you thought about how this reads on the internet ... coming from Texas? lol

What makes the "Mustang grape jelly" different from other grape jellies?
I use Habanero Chilies in all my home-made jelly and jams.

SP Dan <"))><

3 Re: Spanish chorizo on Mon Feb 13, 2017 10:15 am

Guest


Guest
SP Dan wrote:"I might, however, consider selling that family sausage for a profit".

Have you thought about how this reads on the internet ... coming from Texas? lol

What makes the "Mustang grape jelly" different from other grape jellies?
I use Habanero Chilies in all my home-made jelly and jams.

SP Dan     <"))><


If you tried to eat a raw Mustang grape, you would immediately spit it out. Extremely strong tart flavor. However, that transfers into an extreme one of a kind flavor in the finished jelly.

4 Re: Spanish chorizo on Mon Feb 13, 2017 10:34 am

SP Dan

avatar
Old Timer
Old Timer
Poboy Floater wrote:
SP Dan wrote:"I might, however, consider selling that family sausage for a profit".

Have you thought about how this reads on the internet ... coming from Texas? lol

What makes the "Mustang grape jelly" different from other grape jellies?
I use Habanero Chilies in all my home-made jelly and jams.

SP Dan     <"))><



If you tried to eat a raw Mustang grape, you would immediately spit it out. Extremely strong tart flavor. However, that transfers into an extreme one of a kind flavor in the finished jelly.


You've caught my interest PBF.
I'd like to try a jar of your home-made "Mustang grape jelly" when you get around to it.
PS ... as long as it doesn't cost me over $10 a jar, I'd be willing to give it a try.

5 Re: Spanish chorizo on Mon Feb 13, 2017 11:02 am

Guest


Guest
SP Dan wrote:
Poboy Floater wrote:
SP Dan wrote:"I might, however, consider selling that family sausage for a profit".

Have you thought about how this reads on the internet ... coming from Texas? lol

What makes the "Mustang grape jelly" different from other grape jellies?
I use Habanero Chilies in all my home-made jelly and jams.

SP Dan     <"))><



If you tried to eat a raw Mustang grape, you would immediately spit it out. Extremely strong tart flavor. However, that transfers into an extreme one of a kind flavor in the finished jelly.


You've caught my interest PBF.
I'd like to try a jar of your home-made "Mustang grape jelly" when you get around to it.
PS ... as long as it doesn't cost me over $10 a jar, I'd be willing to give it a try.

Well, around here, the grapes mature somewhere around the 4th of July. I usually jar up 1/2 pints. Shouldn't cost too much to ship. It would be real cheap if I didn't have to ship. I usually give away more than I eat.

I'll keep you in mind when I'm making some and we'll work it out. Actually, I could probably scoop it out of a jar or two and put in a baggie and use the cheapest flat rate shipping.

But it'll be sometime in July. I just had another thought...even easier!!! I could just ship you the juice!!! Nothing special needed otherwise to make jelly.

Sponsored content


View previous topic View next topic Back to top  Message [Page 1 of 1]

Permissions in this forum:
You cannot reply to topics in this forum