Greetings everyone.
I've been reading enough posts here while searching recently that I decided to join.
I live on an acreage in beautiful (or is that freezing cold?) Eastern Saskatchewan.
My day job is a machinist, I own a shop that rebuilds heavy equipment parts, rock crushers, and hydraulic pumps and cylinders.
My main hobby for years has been cooking (everything from Chinese to classic french) and that has kept evolving to doing more and more from scratch.
Recently during some downtime we built a wood burning reverse flow smoker out of an old steam boiler shell (and other junk from our scrap pile) that's big and heavy enough we had to move it from the shop to the patio with a payloader. It's currently sitting and waiting for its first test run.
I'm mainly interested in sausage making going forward. I've been reading through a couple of the Marianski books recently and picking up a few pieces of equipment here and there. Haven't really done much yet, a few batches of jerky, and some uncased chorizo. Looking forward to reading and learning from everyone here, and hopefully being able to help someone with the things I do know if it ever comes up
Geoff
I've been reading enough posts here while searching recently that I decided to join.
I live on an acreage in beautiful (or is that freezing cold?) Eastern Saskatchewan.
My day job is a machinist, I own a shop that rebuilds heavy equipment parts, rock crushers, and hydraulic pumps and cylinders.
My main hobby for years has been cooking (everything from Chinese to classic french) and that has kept evolving to doing more and more from scratch.
Recently during some downtime we built a wood burning reverse flow smoker out of an old steam boiler shell (and other junk from our scrap pile) that's big and heavy enough we had to move it from the shop to the patio with a payloader. It's currently sitting and waiting for its first test run.
I'm mainly interested in sausage making going forward. I've been reading through a couple of the Marianski books recently and picking up a few pieces of equipment here and there. Haven't really done much yet, a few batches of jerky, and some uncased chorizo. Looking forward to reading and learning from everyone here, and hopefully being able to help someone with the things I do know if it ever comes up
Geoff