Been reading here for a while and finally decided to stick my head in the door.
GREAT site with TONS of info from combined centuries of experience.
I live near Asheville, NC, 60 years old and have been cooking since I was a kid. Current equipment includes 18" and 22" Weber kettles, a 18.5" Weber Smoky Mountain, and a home made Green Egg knockoff made from terracotta flower pots.
I'm just now starting to dabble in making sausage with the long term goal of being able to make Old World type fermented sausages.
My "Partner in crime" at least owns a horn type stuffer, so no more trying to use the Kitchenaid system after experiencing how my first batch of Italian sausage turned out.
Glad to be here and looking forward to many more "lessons" since none of us will live long enough to make all the mistakes ourselves.
Thanks for letting me hang out.
Yance
Fairview, NC
outawaysforge.wordpress.com
GREAT site with TONS of info from combined centuries of experience.
I live near Asheville, NC, 60 years old and have been cooking since I was a kid. Current equipment includes 18" and 22" Weber kettles, a 18.5" Weber Smoky Mountain, and a home made Green Egg knockoff made from terracotta flower pots.
I'm just now starting to dabble in making sausage with the long term goal of being able to make Old World type fermented sausages.
My "Partner in crime" at least owns a horn type stuffer, so no more trying to use the Kitchenaid system after experiencing how my first batch of Italian sausage turned out.
Glad to be here and looking forward to many more "lessons" since none of us will live long enough to make all the mistakes ourselves.
Thanks for letting me hang out.
Yance
Fairview, NC
outawaysforge.wordpress.com
