Wiz Khalifa- The Grinder

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3 Home Remedies For Itchy Dogs

It is heartbreaking watching your canine friend scratching himself red raw and leaving him covered in bald patches. The damage that a dog can inflict upon himself is really quite bad as the scratching can break the skin and allow all sorts of nasty infections to get into the scratches. However, there are a number of home remedies that you can apply that will help your itchy dog.

3 Home Remedies For Itchy Dogs

3 Home Remedies For Itchy Dogs

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3 Home Remedies For Itchy Dogs

3 Home Remedies For Itchy Dogs

One of the most common causes of itching is allergies. It can be difficult to work out exactly what your dog is allergic to, however the presence of a number of crusty sores will generally indicate that your pet is allergic to something. To relieve the itching, give your dog a cool bath and for more relief add some colloidal oatmeal. Colloidal oatmeal is quite simply some ground up natural oatmeal. You can easily make it yourself if you have a food processor, coffee grinder or blender in the house. All you need to do is grind up the oatmeal to a fine powder and add it to the bath water. It also works wonders for the human skin as well.

If your dog suffers from itchy feet, then try adding some Epsom salts to a bowl of cool water and gently bathe the dog's feet in it for about ten minutes. Just make sure that the dog does not drink the water.

If you find that insects have bitten your dog, then mix some baking soda with a little water to form a paste and apply it to the bites. This will help to relieve the sting of the bites and stop that horrible itching and scratching.

3 Home Remedies For Itchy Dogs

Homemade Sausage - Sausage Seasoning Recipe

HOW TO MAKE PORK SAUSAGE

Homemade Sausage - Sausage Seasoning Recipe

Homemade Sausage - Sausage Seasoning Recipe

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Homemade Sausage - Sausage Seasoning Recipe

Homemade Sausage - Sausage Seasoning Recipe

4 lb lean pork
2 lb pork fat (from the butcher)
3-1/2 tsp salt
6 tsp sage
3 tsp freshly ground black pepper
1-1/2 tsp white sugar
1/4 tsp ground cloves
2/3 cup cold water
1/4 cup hot sauce (or to taste)

Thoroughly chill meat and fat. Using a 1/2 inch cutting blade, run the pork and pork fat separately through the meat grinder and chill again.

Combine all seasonings. Mix the seasonings into the chilled meat and then put through the grinder with a 1/8 inch cutting plate. Mix meat and fat in a bowl and add just enough water to make a soft "dough." Stuff into casings and take care to avoid air bubbles.

ANDOUILLE SAUSAGE RECIPE

1-1/2 yards large sausage casing
4 lbs lean fresh pork
3 lb pork fat (from the butcher)
3 TBS garlic, minced
2 TBS kosher salt
1 TBS paprika
5 tsp hickory Liquid Smoke
1/2 tsp freshly ground black pepper
1/4 tsp ground bay leaf
1/4 tsp sage
1/8 tsp homemade cayenne pepper, or to taste
1/8 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
1/8 tsp thyme

Soak the sausage casing in cold water for about 1 hour to soften and loosen the salt. (Casings are packaged with LOTS of salt).

After an hour, remove from water and cut into 3 pieces then place the narrow end of sausage stuffer into casing. Place wide end against faucet and run cold water through casing to remove any salt.

Cut the pork and fat into chunks about 1/2" across and pass once through meat grinder.

In a large bowl, combine the pork & fat with all other ingredients and mix well. (Use a wooden spoon or your clean hands). Cut the casings into 26" pieces and stuff.

HOW TO STUFF A SAUSAGE:

Tie a knot in each casing about 2 inches from end. Put the open end on sausage stuffer and slide to about 1" from wide end. Push the remainder of casing onto the stuffer until the top touches the knot. (It should look like an accordion) Fit the stuffer onto meat grinder and follow instructions that came with the appliance. Stop filling about 1-1/4 inches from end and take the casing off. Smooth out any bumps with your fingers; be careful not to push the filling out in the process. Tie off the open end of the casing with a piece of string, or tie the casing itself. Repeat this process with remainder of mixture and casings.

To cook the andouille sausage, fry in a hot skillet for about 12 minutes on each side until crisp at the edges.

The first one of my venison sausage recipes is this excellent venison bulk sausage recipe. Perfect for breakfast.

BEST VENISON SAUSAGE

6 lbs venison, ground
2 lbs pork, ground
1/2 cup homemade Tender Quick
1/4 cup homemade brown sugar, packed
3 TBS sage
1 TBS homemade garlic powder
1 TBS homemade onion powder
1 TBS fennel
1 TBS freshly ground black pepper
1 TBS crushed homemade crushed red pepper, or to taste

Mix all ingredients together in a large bowl. Patty out a piece of sausage and fry it. Taste this to be sure it's seasoned enough. Divide into 1 lb packages and freeze.

This is great fried and served with gravy and biscuits. Yum.

Homemade venison sausage The next one of my homemade venison sausage recipes is this one for Summer Sausage. The taste is outstanding and the texture is perfect. You may also use this recipe for ground beef. Finish this off in a smoker with hickory wood; it really is worth it. You can purchase summer sausage casings at Cabelas.

BEST VENISON SUMMER SAUSAGE RECIPE

3 lbs venison, ground
3 TBS homemade Tender Quick
1 cup cold water
2 tsp mustard seed
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 tsp freshly ground black pepper
2 tsp Liquid Smoke
2 jalapeno peppers (or to taste), seeded and minced
1-1/2 cups cheddar cheese, shredded

Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and Liquid Smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeno peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.

PREHEAT oven to 170 degrees and line a baking sheet with foil. Unwrap the sausage logs and place on the prepared baking pan.

Bake for a few hours or until the internal temperature reads 165 degrees. Cool to room temperature and dab excess oil. Slice and serve.

Homemade Sausage - Sausage Seasoning Recipe

Breville Conical Burr Grinder

Breville Conical Burr Grinder

The unit is easy to clean, except that I'd like to have a way to remove the lower section of the Conical Burr for weekly cleaning. If you use oily dark roast beans as we do you'll definitely want to clean regularly as oil builds up in the bottom of the hopper making beans stick. Gently rocking the grinder while it runs will dislodge any recalcitrant beans. This is not really a big problem and from the reviews I've read this is an issue with all grinders.

Breville Conical Burr Grinder

The instructions don't mention cleaning the removable section of the Burr Grinder but it will build up an almost greasy deposit on the inside and a small streak of dark deposit on the outside and bottom of the removable section. Breville Conical Burr Grinder After taking out the bean hopper just lift the top of the burr by it's plastic holder and clean with a tooth brush. When reassembling be sure to line up the burr housing the same way it came out or you will not be able to reinstall the hopper. This is easier to do than to type, it's just part of the weekly cleaning, but it should have been covered in the manual.

The other thing the manual doesn't cover on cleaning is that I have to invert the unit and gently tap it to dislodge the slight buildup of old grinds from the bottom burr section before reinstalling the top half of the burr. I then tap the unit with it held upright to make any remaining grounds fall from the shoot. Doing this over the sink saves any cleanup hassles. If not careful one could drop or damage the unit doing this. I should point out that I've never seen any significant buildup of grounds in the shoot - Breville Conical Burr Grinder nothing to affect the great tasting coffee this unit grinds.

Breville Conical Burr Grinder

I know this sounds like a lot of work, but it's really not much trouble. I clean the unit this way once a week and it take about 15 min. to do. Bear in mind that this machine grinds two pots a day of French roast and Tanzanian peaberry. Those are both very oily beans and from what I've read most grinders have major issues with the dark roasts.

Breville Conical Burr Grinder