- Nov 30, 2015
- 4
- 10
Hello all,
Found this site just this past Saturday and have been hooked and lurking non stop since.
Great site indeed!
I am an avid hunter and fisherman. I have been smoking salmon for about 25 years and just started last year into making sausage and just love it. Slowly getting into charcuterie as well.
I have a 4 rack Bradley and a top of the line Weber with a smoking box. I have a cheap Kitchner grinder and vertical 5lb stuffer that are doing the job so far.
This past weekend we stuffed 10lbs of Kielbassa and 10lbs of garlic coil with 70% venison and 30% pork.
This weekend coming up we are going to do 20lbs of double maple breakfast links and patties.
Really looking forward to expanding my knowledge of sausage making and getting into the finer blends. A lifetime ago, I cooked professionally and am a ticketed chef so understand many of the basics concepts.
Anyways,
Great site guys and can't wait to explore and learn from all you pros.
Guy
Found this site just this past Saturday and have been hooked and lurking non stop since.
Great site indeed!
I am an avid hunter and fisherman. I have been smoking salmon for about 25 years and just started last year into making sausage and just love it. Slowly getting into charcuterie as well.
I have a 4 rack Bradley and a top of the line Weber with a smoking box. I have a cheap Kitchner grinder and vertical 5lb stuffer that are doing the job so far.
This past weekend we stuffed 10lbs of Kielbassa and 10lbs of garlic coil with 70% venison and 30% pork.
This weekend coming up we are going to do 20lbs of double maple breakfast links and patties.
Really looking forward to expanding my knowledge of sausage making and getting into the finer blends. A lifetime ago, I cooked professionally and am a ticketed chef so understand many of the basics concepts.
Anyways,
Great site guys and can't wait to explore and learn from all you pros.
Guy
