New Member

[saucisse]

Hello.

Former Chef here trained in classic french.  Forced into culinary retirement due to carpal tunnel.  Miss the professional kitchen.  Dabble in all types of foodstuffs and especially enjoy ethnic cuisines. Dabbled with charcuterie for a long time but just recently started playing with cured/dried meats. Everything from ballatines to galantines, jerky, sausages etc. Most recently som jalapeno smoked sausage, breakfast links, chorizo, italian links, pancetta, and lomo/capicola.  Anyway I enjoy the forum, and wanted to say hi.

 

[noboundaries]

Saucisse, welcome to SMF!  Sorry to hear about the early retirement, but it sounds like you are still keeping bellies full and happy!  You started mine rumbling just thinking about everything you listed. 

Enjoy the forum and we're glad you're here.

Ray

 

[joe black]

Welcome from SC. It's really good to have you here on this great site.

 

[lancep]

:welcome1:

 

[gary s]

  Good morning and welcome to the forum from a partly cloudy day here in East Texas, and the best site on the web.

        Lots of great people with tons of information on just about everything.

        Gary

 

[saucisse]

Thanks for the warm welcome guys.  Made some olde fashioned wieners this past weekend and they turned out pretty good.  Not in love with them though.  It's a work in progress.  I'm trying to replicate wimmers wieners. I can't find them anywhere and I loved them.  The ones I made are great cold and are like meat sticks.  I made 5# so have a few to eat through. lol.  Curious to try the PS easoning blue ribbon mix but wanted to try my own first. Looking to get a masterbuilt for true temp control or an old fridge and use a johnson temp controller so I can cold smoke as well.  Cheers!