Glad you enjoyed it. Thanks for watching.

My forge is from a company called Mr. Volcano. It was less than $100 and it works great for the things I’ve used it for.

Thanks Brother.

Thanks.

Thanks.

No way. I’ll show my meat tube to the world. Thanks for your comment, it really helps the algorithm.

Can never have too many sausages or sausage men. Thanks for trolling by it helps the algorithm. ✌🏻

Thanks for watching. I hope you like them.

Nothing but a faucet handle.

It was nice in a cool evening for sure.

I have a freezer full of small vacuum bags with 4 sausages of multiple varieties so no matter what I have a craving for I almost always have something to satisfy it. Thanks for watching.

They are for sure. Thanks again brother.

Thanks for watching.

Thanks for watching.

Thanks for watching.

Thanks. It’s a lot of fun to experiment.

Thanks.

It’s fun to play around with it. I’m thinking about getting into fermentation next. Thanks for watching.

Howdy Billy. I will never turn down peppers. Thanks.

That’s what I was thinking too. Thanks for watching.

Thanks.

Thanks for stopping by and subscribing. Hope you like my variety of content.

Thanks for stopping by and for subscribing. I’ll go subscribe to yours even though I was sure I already had.

That sounds interesting for sure. Let me know how it turns out if you try it.

Thanks. You could leave them out or replace them with cranberries or something. This is just a basic Italian sausage recipe with extra stuff thrown in.

Thanks.

I appreciate the compliment but I’m definitely still a novice seeing as I didn’t consider that the acidity of the cherries would make the texture crumbly. It was definitely a learning experience that I’m grateful for. Anytime you get something that tastes great and teaches you something you’ve had a good day. Take care my friend.

Thanks for watching. Let me know how it turns out for you.

Thanks for watching but it’s just sausage, no heroics happened during the making of these wieners. 😂✌🏻

Thanks. Glad you enjoyed it.

I was a bit surprised by how good this was.

This was my first time trying it as well and I was happy with the result. Thanks for watching. Have a great Sunday.

Thanks for the seal of approval my friend.

They are for sure. I’m considering using them as an ingredient in some thanksgiving stuffing. And then smoking the stuffing of course.

😂😜

Good morning sir, thanks for watching. I’m glad you are enjoying the content. Take care my friend.

@@VisualizeHealing I plant in late October or early November once the ground temp is below 50°f and I harvest in late June or early July once the bottom two sets of leaves turn brown. Thanks for watching.

@@cydrych Thank you for responding. Much appreciated!

@@VisualizeHealing you’re welcome.

What kind of ground do they like best for growing? My property is 80% sand. I've been gradually adding top soil, " garden soil", compost and 80# bags of potting soil to my garden space.

@@denisehaley9271 honestly, I’m lucky that my yard has great soil and the only thing I do use either leaves or wood chips from my shop as mulch after I plant. I don’t use any fertilizer or amendments for my garlic beds.

Thanks. Glad you enjoyed it.

Thanks. This was a fun experiment.

Thanks for watching.

@@harrybarker1408 it’s not very spicy and the heat could definitely be adjusted. I try to keep my recipes on the mild side and then people can adjust from there to taste. The other people in my house don’t like spicy so that’s another reason I keep it mild. If I was making this just for me I would double the cayenne and crushed pepper flakes. I would maybe add some diced jalapeno too. Thanks for watching and for the question.

I’m am constantly surprised by the diversity of fauna in my tiny suburban garden. I have a pair of yellow finches that visit me every day but they are camera shy. I should try setting one up on a tripod to see if I can catch them.

@@cydrych sounds good, I have a bit of a passion for the scalia side of nature of you have anything like that in your garden?

@@badbug69 I’ve never seen anything and if there were I think the birds of prey (red tailed hawks) would probably get them before I could see them.

@@KeightKrafts that’s why you can touch the outside of a chili and it doesn’t burn. You could do the same thing with a tomato I’d just cook it at 275°f (135°c)

Thanks you.

It was. Thanks for watching.

I’m sure they will grow well in pots as long as they get plenty of light.

@@cydrych I normally grow 2-3 different varieties every year in pots. This is the first time I haven't due to moving house and ill health. Should be back on track next year. Strangely I eat the chillies, but my wife feeds the leaves to her tortoise, it loves them.

This was my first time growing these and they have become my favorite all purpose pepper. If you email your address I will mail you some seeds. Cydrych at hotmail dot com, put Cherry Bomb in the subject line.

Thanks for watching. I hope you enjoy it.

@@cydrych I did!!!