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A little late but I finally made it

post #1 of 3
Thread Starter 

Hey everyone, I just started this year getting into the sausage making and have much to learn.  I love Italian sausage, snack sticks, and jerky.  I always have.  The thing I like about this is that I know exactly what I am getting now.  In the past it was always assumed that what I was getting was of the highest quality.  I don't believe that to be true anymore.  I have heard stories from people that make sausages for local grocers and simply put "the meat going into the sausage would be thrown out if they didn't become sausage".  So knowing that little tidbit and what ingredients I put into my sausage are quality and safe to eat.  This started when I picked up a grinder attachment for my kitchen aid, I noticed they sell a sausage stuffer.  I bought that thing too.  A little time went on and the Kitchen Aid sausage stuffer was replaced by a 5lb Weston stuffer.  That Kitchen Aid stuffer is garbage.  Not only is it slow and turn the meat to mush, but it starts to heat the meat up while using it.  Not cool!  The Weston broke 3 weeks after using it.  I called them, BAM! new one arrived at the door 2 days later.  NO problem.  I purchased a smoker, maybe not the best one in the world, but I got a good deal on it and I think it works pretty good.  First smoker no idea what to look for in a smoker at that point.  It is a Master Built vertical propane smoker.  So far it does the job.  I've had my eye on a Big Green Egg, just got to convince the wife on that purchase.  I joined smokingmeatforums.com this morning because every time I look something up Google seems to always lead me back here because someone else has either asked the question I have been looking for answers to or hunting down recipes.  So if this is the place I continue to get directed it's obviously the place for me.  So glad to be here and look forward to taking part in discussions and thank you for having me here.  That's my introduction.  It's time I get back to cutting up some beef.  I have some X-tra HOT beef snack sticks to make.  Also one other thing, recipes that feature extra hot items such as Daves Insanity sauce, and mega amounts of crushed red pepper are my favorite.  The hotter the better.  :icon_eek:

 

Have a great day and thanks again for your time spent reading my ramblings. 

 

Rob

post #2 of 3

texas.gif  Good evening and welcome to the forum, from a beautiful day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #3 of 3

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

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