Glad to have found this forum. Been a fan of BBQ all my life, started with what is now called a UDS smoker. We just called it a barrel. But have progressed to making sausage, the last few months, just to change things up and keep the hobby interesting. A fishing buddy got me started, by bringing some bulk sausage he made, and it took off from there. Got a grinder for our KitchenAid, and the stuffer too. Wife and I dove in, using that stuffer on the Kitchen Aid, took us ALL day to do 4 dozen. May have given up right there, but, my son in law as over that day, and he had a 3500 watt grinder, and a 15lb horizontal stuffer, I could use for as long as I wanted. So, I give him a few out of every batch. Works out great.
The biggest problem I've yet to overcome, is chewy casings. I read the excellent tutorial in the Sausage Sticky, and am hoping that will be the end of that probelm. I thought it had to do with not hanging them long enough. Live and learn. Future questions, and I have a couple, will be posed in the sausage forum, after I do a few nights reading. I suspect they are questions that have been asked before.
The biggest problem I've yet to overcome, is chewy casings. I read the excellent tutorial in the Sausage Sticky, and am hoping that will be the end of that probelm. I thought it had to do with not hanging them long enough. Live and learn. Future questions, and I have a couple, will be posed in the sausage forum, after I do a few nights reading. I suspect they are questions that have been asked before.
