Hi guys,
I am a newbie here. I do have some sausage making experience when I was younger but that was about 14-15 years ago and tagging along with my uncle at his farm. I just started to get back into it again at my own place as he passed down his father's sausage press to me when he passed away, so now I have it. It is a old Enterprise cast iron, holds 10 lbs and was in pretty good shape. I spent the better part of a weekend restoring it. Stripping, wire brushing, steel wool, etc. Then got it all reseasoned and it looks great. I also have a new Masterbuilt Elect Smoker, 20lb cap. And a new electric grinder too. I have many old family recipes that have been passed down thru 3 generations, so I am anxious to try some of these again. My favorite is a german sausage that is very good. If anybody on here has heard of Wishek sausage, this is close to that. The only time I have found anything close to this was at a meat market in Lodi, CA.
I am in Suisun, CA, which is about 40 miles NE of San Francisco and about 40 miles SW of Sacramento. I also have a great Golden Lab who is always eager to pick up any scraps that seem to hit the floor. She is also a good tester. If she doesn't roll over and die when I give her a taste, it must be OK!.
Well, that's me in a nutshell.
I am a newbie here. I do have some sausage making experience when I was younger but that was about 14-15 years ago and tagging along with my uncle at his farm. I just started to get back into it again at my own place as he passed down his father's sausage press to me when he passed away, so now I have it. It is a old Enterprise cast iron, holds 10 lbs and was in pretty good shape. I spent the better part of a weekend restoring it. Stripping, wire brushing, steel wool, etc. Then got it all reseasoned and it looks great. I also have a new Masterbuilt Elect Smoker, 20lb cap. And a new electric grinder too. I have many old family recipes that have been passed down thru 3 generations, so I am anxious to try some of these again. My favorite is a german sausage that is very good. If anybody on here has heard of Wishek sausage, this is close to that. The only time I have found anything close to this was at a meat market in Lodi, CA.
I am in Suisun, CA, which is about 40 miles NE of San Francisco and about 40 miles SW of Sacramento. I also have a great Golden Lab who is always eager to pick up any scraps that seem to hit the floor. She is also a good tester. If she doesn't roll over and die when I give her a taste, it must be OK!.
Well, that's me in a nutshell.
