www.sausagemaking.org

by **Icefever** » Sun Sep 01, 2019 1:40 pm

I've been curing and smoking bacon for around 2 years now, had a go at sausages a while back but not happy with what I turned out.
We're away camping this week in Devon and popped to a farm shop down the road and bought some local made sausages, what a treat this morning at breakfast.

This got me thinking, bugger I'm going to get it right this time, with some help off you guys.

by **wheels** » Mon Sep 02, 2019 9:50 am

Welcome. I hope we can help.

Whereabouts in Devon were you?

Phil

by **DanMcG** » Mon Sep 02, 2019 10:01 am

Welcome to the forums Icefever.

We'll be glad to help you along the way.

by **Icefever** » Mon Sep 02, 2019 12:39 pm

Cheers guys.

wheels wrote:
Whereabouts in Devon were you?

Phil

About 25 mins drive from Barnstable for this week until Fri morning, then moving to a farm which holds a BBQ weekend, and I'm on a course run by the KCBS to be a BBQ judge. https://www.kcbs.us/

by **NCPaul** » Tue Sep 03, 2019 10:28 am

Welcome to the forum.

by **wheels** » Thu Sep 05, 2019 12:15 pm

Icefever wrote:Cheers guys.

wheels wrote:
Whereabouts in Devon were you?

Phil

About 25 mins drive from Barnstable for this week until Fri morning, then moving to a farm which holds a BBQ weekend, and I'm on a course run by the KCBS to be a BBQ judge. https://www.kcbs.us/

Is that Quiet Waters Farm?

Phil

by **Icefever** » Wed Nov 27, 2019 1:00 am

wheels wrote:
Icefever wrote:Cheers guys.

wheels wrote:
Whereabouts in Devon were you?

Phil

About 25 mins drive from Barnstable for this week until Fri morning, then moving to a farm which holds a BBQ weekend, and I'm on a course run by the KCBS to be a BBQ judge. https://www.kcbs.us/

Is that Quiet Waters Farm?

Phil

I must apologize Phil for not answering your post, it's been a manic year so far. We moved house and I've been up to my neck in painting, papering & all the other crap one has to do to please the little lady.

It was Quiet waters...had a great weekend on the judge's course, and looking forward to next years events.

The penny has just dropped that you answered a question on the new site that John has up & running about the rusk in a recipe.

I've done an order off Weschenfelder for casings, spices & rusk, that should arrive today, buying the meat later, got to do a load of bacon first, then will get sausage stuffing over the weekend.

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