Hello all,
I've been making sausage and smoking for several years. Mostly Andouille, chicken/turkey, and various cuts of beef/pork. This Christmas I asked for the Charcuterie book and I've been inspired/addicted ever since.
My current equipment is:
LEM electric grinder
Grizzly 5lb vertical stuffer
Masterbuilt Smoker from Sam's http://www.samsclub.com/shopping/nav...=5&item=356446
Food Saver vacuum sealer
In the 1st 6 months of 2008, I've made:
Smoked
Andouille Sausage
Tasso Ham
Kielbasa with fresh marjoram
All-beef Hot Dogs
Canadian Bacon
Bierwurst
Unsmoked
Italian Sausage (hot & sweet)
Mortadella
Mexican Chorizo
Breakfast Sausage with fresh ginger and sage
Chicken Sausage with sun-dried tomato and basil
Bratwurst
Soon I'm going to get a belly and have a go at making my own bacon. I'm also going to make some venison sticks and maybe venison and/or elk summer sausage. Eventually, I'd like to get into dry curing salami, pepperoni, Spanish chorizo, etc.
I've been making sausage and smoking for several years. Mostly Andouille, chicken/turkey, and various cuts of beef/pork. This Christmas I asked for the Charcuterie book and I've been inspired/addicted ever since.
My current equipment is:
LEM electric grinder
Grizzly 5lb vertical stuffer
Masterbuilt Smoker from Sam's http://www.samsclub.com/shopping/nav...=5&item=356446
Food Saver vacuum sealer
In the 1st 6 months of 2008, I've made:
Smoked
Andouille Sausage
Tasso Ham
Kielbasa with fresh marjoram
All-beef Hot Dogs
Canadian Bacon
Bierwurst
Unsmoked
Italian Sausage (hot & sweet)
Mortadella
Mexican Chorizo
Breakfast Sausage with fresh ginger and sage
Chicken Sausage with sun-dried tomato and basil
Bratwurst
Soon I'm going to get a belly and have a go at making my own bacon. I'm also going to make some venison sticks and maybe venison and/or elk summer sausage. Eventually, I'd like to get into dry curing salami, pepperoni, Spanish chorizo, etc.