Im fixing to jump down another rabbit hole

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Poor bugger. :emoji_laughing:

I'm inching up to the hole. This place has EVERYTHING!

I just explored a little of smoking-meat.com. There's more here than I will ever digest.

Murph
This place is a wealth of knowledge, and most of us will only dabble in parts of what can be learned here.
 
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Congrats! Oh man, I can’t get into another thing right now! Can’t wait to see you put it to use!
 
Now I just gotta figure out what I'm going to make a mess of first.
Take a look through the mixes from Owens BBQ . I've used quite a few from them , and never anything I didn't like . They have a per pound breakdown that I like also .
I keep batches under or around 10 to 15 pounds , and do that over the course of 2 or 3 days . That amount works with my mixing bowls and storage , but I'll break out the grinder to do a couple pounds too .
 
Fine looking rig Doug, should serve you well, congrats! RAY
Thanks, Ray, now comes the fun part of learning how to use it.

Congrats! Oh man, I can’t get into another thing right now! Can’t wait to see you put it to use!
Yea, I keep saying I can't get into anything else, too, but I keep doing it anyhow. You will probably not want to see my first attempts at putting it to use, but like everything else, I'll get it figured out.

Take a look through the mixes from Owens BBQ . I've used quite a few from them , and never anything I didn't like . They have a per pound breakdown that I like also .
I keep batches under or around 10 to 15 pounds , and do that over the course of 2 or 3 days . That amount works with my mixing bowls and storage , but I'll break out the grinder to do a couple pounds too .

I have been to their website a few times, but haven't ordered anything yet. I will definitely keep them in mind, though.
 
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When you start making sausages....do yourself a favor and use the metric system. It is so much easier to calculate salt, cure, and spices using percentages.
Appreciate it, inda. I already use metric for bacon, and planned on carrying that over to sausage making.
 
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Why this country never made the switch when I was in the third grade I’ll never know. It would have saved me from years of fraction anxiety. It’s so much easier. I remember they even changed over the highway signs. Well, at least I can use it for bacon.
 
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I'm still old school with fractions for carpentry, or measuring steel for welding projects and not about to change there, but it definitely makes weights and measures easier to calculate for recipes.
 
Ooh Ahh
Why this country never made the switch when I was in the third grade I’ll never know. It would have saved me from years of fraction anxiety. It’s so much easier. I remember they even changed over the highway signs. Well, at least I can use it for bacon.
I never understand the resistance to metric or decimal based measurements.
We use a decimal based monetary system
 
I got a pork shoulder all cubed up and ready to grind earlier. I reckon the first try is going to be the Backwoods bratwurst seasonings in the collagen casings provided with the stuffer. I have hog casings on the way, also. But I'm going to get my feet wet with what I have on hand. If y'all hear a bunch of cussing, it's probably me.
 
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I got a pork shoulder all cubed up and ready to grind earlier. I reckon the first try is going to be the Backwoods bratwurst seasonings in the collagen casings provided with the stuffer. I have hog casings on the way, also. But I'm going to get my feet wet with what I have on hand. If y'all hear a bunch of cussing, it's probably me.
Another great bratwurst seasoning to try is made by Penzey’s. I think it’s 1 TBS to 1 lb of pork. Super simple. No one makes better bratwurst than the good folks in Wisconsin So they know their stuff.
 
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Appreciate it, Sven. I have a recipe given to me by a friend that will be next. I figured I paid for the Backwoods seasoning I got with my stuffer, so I'm going to use it. The collagen casings, too.
 
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Congrats glad to see the enablers ah ah I meant members got you into something else to spend money on :emoji_laughing: but you will enjoy it I'm sure. You can certainly make some great tasting stuff doing your own. Do you already have the smokehouse or is that still on the to do list? lol I'm sure our members will give you many more ideas on things you need to spend your money on.
Have fun and good luck with your sausage making
 
Do you already have the smokehouse or is that still on the to do list? lol I'm sure our members will give you many more ideas on things you need to spend your money on.
Yea, the smokehouse is to come this spring. Likely a propane fired wooden smokehouse like my good friend, and chief enabler SmokinEdge SmokinEdge has. I rather enjoy our friendship since he continues to help me go beyond where I have gone before.
 
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