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  2. Silver Creek, Colorado - Wikipedia

    en.wikipedia.org/wiki/Silver_Creek,_Colorado

    Silver Creek is a mining ghost town in Clear Creek County, Colorado, United States. The town never had a post office of its own, but received its mail via the Lawson post office. [2] The town is only accessible via unimproved road. Most of the mines were located upstream from the town.

  3. What Is Summer Sausage And Why Do Southerners Love To ... - AOL

    www.aol.com/summer-sausage-why-southerners-love...

    Summer sausage was created as a way to preserve meat without refrigeration, and so it was one of the meats that could be eaten even in warm summertime months since it was slow to spoil and very ...

  4. Summer sausage - Wikipedia

    en.wikipedia.org/wiki/Summer_sausage

    A larger summer sausage. Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef, pork, or sometimes venison. [1] Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used.

  5. Silver Creek - Wikipedia

    en.wikipedia.org/wiki/Silver_Creek

    Silver Creek, California, a former settlement in Plumas County; Silver Creek High School (California), a high school in San Jose which is operated by the East Side Union High School District; Silver Creek, Colorado, a mining ghost town; Silver Creek, Georgia, an unincorporated community in Floyd County

  6. List of Colorado state wildlife areas - Wikipedia

    en.wikipedia.org/wiki/List_of_Colorado_state...

    The Colorado state wildlife areas are managed for hunting, fishing, observation, management, and preservation of wildlife. The Colorado Parks and Wildlife division of the U.S. State of Colorado manages more than 300 state wildlife areas with a total area of more than 860 square miles (2,230 km 2 ) in the state.

  7. Sausage making - Wikipedia

    en.wikipedia.org/wiki/Sausage_making

    In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...