Hello from Northern Utah

[kenstarr]

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.

 

[irishteabear]

Welcome to SMF. Glad you joined us.

 

[cajunsmoke13]

Welcome Ken. Glad to have you here. Looking forward to some sausage pics...

 

[shooterrick]

Welcome to SMF!

 

[gnubee]

Welcome aboard Kenstarr, SMF is the place to learn. Great people on here and quite a few sausage hounds. You will fit right in.

 

[bmudd14474]

Welcome to SMF. Glad to have you here.

 

[bassman]

Welcome to the forum. Glad to have you aboard. Would be nice to see some pics of your sausage making.

 

[cowgirl]

Welcome to the forum Kenstarr, glad to have you aboard. :)

 

[Dutch]

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?

 

[the dude abides]

Hi Ken and welcome to the SMF. Glad to have ya!

 

[billbo]

Welcome Ken!

 

[rickw]

Welcome aboard.

 

[morkdach]

Welcome to SMF Ken show us what ya make sounds good

 

[kenstarr]

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.

 

[kenstarr]

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.

 

[bigsteve]

Welcome aboard.

 

[beer-b-q]

Welcome to SMF Ken...

 

[richoso1]

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.

 

[kenstarr]

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