Hello all,
I am new to this site, but have been making sausages and curing meat since my teens. I used to help my great uncle make Kielbasa and Kabanos just about every fall weekend from 14 until he died when I was 19. I have always had an appreciation for traditional methods and the tastes they produce. So much better than the mass produced stuff they try to pass off as sausage/kielbasa/wurst.
I have posted pics of some of my recent projects. I am always willing to share my knowledge but more importantly to learn from you the different techniques you use.
Thanks for creating such a wonderful site and forum.
Shannon
I am new to this site, but have been making sausages and curing meat since my teens. I used to help my great uncle make Kielbasa and Kabanos just about every fall weekend from 14 until he died when I was 19. I have always had an appreciation for traditional methods and the tastes they produce. So much better than the mass produced stuff they try to pass off as sausage/kielbasa/wurst.
I have posted pics of some of my recent projects. I am always willing to share my knowledge but more importantly to learn from you the different techniques you use.
Thanks for creating such a wonderful site and forum.
Shannon
