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Hello from Northern Utah

post #1 of 19
Thread Starter 
Just a bit about me; I've been making sausage for fun at home and smoking some meat here and there. I now do sausage (dinner links) professionally at the meat department I run. The best part is making a 300 lb batch at work in about the same time it takes to make 10 lbs at home. I'm pretty much a beginner at smoking and cured sausages, and even though I do "professional" sausage at work (hey I'm getting paid), I consider myself a student of anyone who has a new or different idea.
post #2 of 19
Welcome to SMF. Glad you joined us.
post #3 of 19
Welcome Ken. Glad to have you here. Looking forward to some sausage pics...
post #4 of 19
Welcome to SMF!
post #5 of 19
Welcome aboard Kenstarr, SMF is the place to learn. Great people on here and quite a few sausage hounds. You will fit right in.
post #6 of 19
Welcome to SMF. Glad to have you here.
post #7 of 19
Welcome to the forum. Glad to have you aboard. Would be nice to see some pics of your sausage making.
post #8 of 19
Welcome to the forum Kenstarr, glad to have you aboard. :)
post #9 of 19
Welcome Ken, I have a brother that's the sausage maker where he works (Local supermarket chain). Glad to have you here. What part of northern Utah are you located?
post #10 of 19
Hi Ken and welcome to the SMF. Glad to have ya!
post #11 of 19
Welcome Ken!
post #12 of 19
Welcome aboard.
post #13 of 19
Welcome to SMF Ken show us what ya make sounds good
post #14 of 19
Thread Starter 

Home sausage setup

Here are some pics of my home sausage setup. The cutting board is 24x34x3/4" (free from our service deli. Health dept. said they were too worn out) The stuffer is a LEM 5lb model. The grinder is a USA made beast I picked up for $5.00. Knives are F. **** brand. I've just never liked Forschner except for the wood handled 6" boning knife.
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post #15 of 19
Thread Starter 
I see the brand of my knives doesn't agree with the site! I'll just call them Fredrich D. or F.D. for short. The green half barrel is a grill/bbq I've just started work on. The stainless steel smoker from Cabelas has been a pleasure to use. The pipe out the side is for the cold smoke attachment from Porky Pa's, the Big Kahuna, I believe.
post #16 of 19
Welcome aboard.
post #17 of 19
Welcome to SMF Ken...icon_smile.gif
post #18 of 19
Hello Northern Utah, and thanks for joining the SMF. You live in a very nice area, I travel your way often. It's all good my friend.
post #19 of 19
Thread Starter 

pictures of "industrial" sausage production

I just posted some pictures of making large quantities of sausage over in the sausage forum to enjoy
Ken
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