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FreshGround

FreshGround

Newbie
6
4
Joined Jan 13, 2022
I picked this screen name because I am a complete newby when it comes to smoking, and an almost complete newby when it comes to sausages and salumi, which are my main interest. I hope to learn a lot here. I won't have much to offer beyond naive newby questions, so be gentle.
 

SmokinEdge

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,312
3,219
Joined Jan 18, 2020
I picked this screen name because I am a complete newby when it comes to smoking, and an almost complete newby when it comes to sausages and salumi, which are my main interest. I hope to learn a lot here. I won't have much to offer beyond naive newby questions, so be gentle.
Welcome from Colorado.
No worries, nothing but velvet gloves around here.
 

DougE

Smoking Fanatic
SMF Premier Member
797
670
Joined Apr 13, 2010
Welcome from Kentucky. There are quite a few members in this forum who can answer any questions in your area of interest you might have.
 

FreshGround

Newbie
Thread starter
6
4
Joined Jan 13, 2022
Welcome from Colorado.
No worries, nothing but velvet gloves around here.
Thanks. I'm in AZ now but my wife and I retired to CO and lived 5 years in Greeley and one year in Denver before moving here a year ago. I liked CO, especially Greeley, but we had to follow the sole grandkid, LOL.
 

BrianGSDTexoma

Master of the Pit
OTBS Member
SMF Premier Member
3,479
3,534
Joined Aug 1, 2018
Welcome. You come to the right place. I still have that on my to do list.
 

DRKsmoking

Master of the Pit
SMF Premier Member
2,495
1,816
Joined Jan 27, 2021
Welcome from Nova Scotia

This is the place to be , questions and answers are almost free.
It will only cost you pictures and description's of your cooks/smokes :emoji_grin: :emoji_grin: :emoji_grin:

David
 

indaswamp

Legendary Pitmaster
OTBS Member
8,433
5,093
Joined Apr 27, 2017
If you want to start into making sausages-best to start with fresh sausages, either cased or not. Then once you have mastered all the steps with that, and you are getting great texture in your sausages, next step is smoked sausages. You will learn about nitrite curing, learn low and step smoking from 120*F to 170*F so the sausages do not have fat out. You will learn how to stuff into casing properly.
The next jump would be curing whole muscles like Lonzino, coppa pancetta, etc....
You will learn how to dial your drying chamber in, learn what to look for on the piece so it is drying properly without case hardening. Next, you will learn the advanced charcuterie of salami making. Each step in the progression builds on the one before so everything you have done up to this point will prepare you for making salami. It is a steep learning curve, but do not let that intimidate you. We have all had failures on the road to advanced Dry curing. Hell-I burnt to a crisp the first smoke sausages I ever made...I learned about proper fire management that day! LOL!

Two books-
Home Production of Quality Meats and Sausages

and
The Art of Making Fermented Sausages

BEST $40 bucks you will spend to learn this craft.
 

JLeonard

Master of the Pit
SMF Premier Member
3,903
2,757
Joined Apr 17, 2020
Welcome from Mississippi. We were ALL newbies at onetime. Look forward to your post and questions.
Jim
 

normanaj

Master of the Pit
SMF Premier Member
1,828
1,147
Joined Feb 2, 2014
Welcome from RI.

What JLeonard JLeonard said.

You had to do every single thing in your life for the first time!We're all new to something many times over!
 

DougE

Smoking Fanatic
SMF Premier Member
797
670
Joined Apr 13, 2010
You had to do every single thing in your life for the first time!We're all new to something many times over!
If you ever in your life quit learning new things, you're either severely close minded, or in a coma.
 

bauchjw

Master of the Pit
SMF Premier Member
2,115
1,164
Joined Aug 3, 2015
Welcome from Virginia! Great group here, you’ll learn a lot about your new hobby!
 

jcam222

Smoking Guru
OTBS Member
SMF Premier Member
6,364
6,330
Joined Jun 13, 2017
I picked this screen name because I am a complete newby when it comes to smoking, and an almost complete newby when it comes to sausages and salumi, which are my main interest. I hope to learn a lot here. I won't have much to offer beyond naive newby questions, so be gentle.
Welcome from Ohio! Many here will help you but trust me when I say follow indaswamp indaswamp immediately.
 

FreshGround

Newbie
Thread starter
6
4
Joined Jan 13, 2022
If you want to start into making sausages-best to start with fresh sausages, either cased or not. Then once you have mastered all the steps with that, and you are getting great texture in your sausages, next step is smoked sausages. You will learn about nitrite curing, learn low and step smoking from 120*F to 170*F so the sausages do not have fat out. You will learn how to stuff into casing properly.
The next jump would be curing whole muscles like Lonzino, coppa pancetta, etc....
You will learn how to dial your drying chamber in, learn what to look for on the piece so it is drying properly without case hardening. Next, you will learn the advanced charcuterie of salami making. Each step in the progression builds on the one before so everything you have done up to this point will prepare you for making salami. It is a steep learning curve, but do not let that intimidate you. We have all had failures on the road to advanced Dry curing. Hell-I burnt to a crisp the first smoke sausages I ever made...I learned about proper fire management that day! LOL!

Two books-
Home Production of Quality Meats and Sausages

and
The Art of Making Fermented Sausages

BEST $40 bucks you will spend to learn this craft.
I appreciate the advice. A couple of my limiting factors are equipment and space. It will be a while before I get/make a drying chamber, So I am planning on making some whole muscles using the DrySteak wraps as described by Eric at Two Guys & a Cooler. I bought an STX 4000 grinder that arrived yesterday that I will be using for grinding and, initially, stuffing, although I know eventually I'll get a standalone stuffer. I have a beverage cooler that I am re-purposing for this hobby.

For smoking, I doubt if a real smoker is in my future. So far I am using my gas grill and a smoker tube with pellets. I know that isn't up to the standards of serious smokers, but you have to make priority decisions when pursuing a hobby.

My immediate goals are learning some to make some whole muscle charcuterie and reviving a lost family tradition of making kielbasa at Easter and Christmas. But my first project with the grinder will be breakfast sausage patties. And my first whole muscle attempt is Eric's Calabrian cured pork tenderloin.
 

DougE

Smoking Fanatic
SMF Premier Member
797
670
Joined Apr 13, 2010
If you're doing recipes that require smoke, I'd move that to the top of my list. You can build a wooden propane fired smokehouse that will reach the temps needed for sausages without breaking the bank.
 

BGKYSmoker

Formerly 'SWFLsmkr1'
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
11,500
6,037
Joined Dec 25, 2010
From KY.

Start out easy.

KISS
Keep
It
Simple
Stupid
 

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