For a rookie, what kinds of sausage would you recommend I try and make first? Either fresh or smoked, eventually trying both. I will soon have most of the equipment needed for both. Intrested in venison SS with cheese and pork brats & italian.
Got my feet wet doing italian. Pretty straight-forward, and I did learn quite a bit from my mistakes (blow outs, working with nat. casings for the first time).
-Kevin
I think Kevin hires a pro to take his pics......lmaoKevin are you a photographer for a magazine? or do you just get damn lucky with all these great pics? oh and by the way the sausage looks awesome too
Harry
Harry, 'no' to your first question—but I've worked with enough REAL photographers for years while serving as art director. I saw what 'worked' in shots, particularly when it comes to food.Kevin are you a photographer for a magazine? or do you just get damn lucky with all these great pics? oh and by the way the sausage looks awesome too
Harry
Your rightHarry, 'no' to your first question—but I've worked with enough REAL photographers for years while serving as art director. I saw what 'worked' in shots, particularly when it comes to food.
And, 'yes' to your second question. I use my wife's nice little Sony camera for taking all the shots. Almost idiot-proof.
I decided from the start I was going to make a photographic record of everything I make ('sausage-wise'), both good & bad. It's a lot of extra work, but having a visual record of everything really helps whenever I revisit a recipe.
And I was pretty happy the way the first batch came out. Definitely got me hooked.
— Kevin
I would do the same. First time I made sausage links was with Sweet Italian. After I finished, it went right into the freezer. I bought the Sausage Maker Sweet Italian mix and followed the directions on the label. It was easier than I thought.For a rookie, what kinds of sausage would you recommend I try and make first? Either fresh or smoked, eventually trying both. I will soon have most of the equipment needed for both. Intrested in venison SS with cheese and pork brats & italian.
Ya should go with fresh this way you get the hang of the process without having to worry about the cure and smoke time.
Mix, stuff, eat and double wrap and freeze the rest ya aint cooked yet.......OR bbq it all up and share with family and friends