www.sausagemaking.org

Hi All,

I am new to the forum and thought I would say hello and happy new year to all. I have a little experience, having owned a small holding for several years, taken animals to slaughter, butchered them at home and made all sorts of lovely, edible goodies; such as salami, sausages, bacon and cured hams.

My attention is now turning to improving my knowledge and skills in this, so have sought out a place to gain knowledge, ideas and share thoughts..

I look forward to chatting over time, and reading your comments.

The Salted Pig

My attention is now turning to improving my knowledge and skills in this, so have sought out a place to gain knowledge, ideas and share thoughts..

Trust me you have come to the right place - no better site or group of folks. Lots of us here were novices not too long ago and with the experience/advice on this forum were able to quickly make significant progress.

Welcome and a Happy New Year to you as well.

Thanks Eric

I have previously had some success with salami and smoked cheese, but really just experiments. So now with the new year upon us, I want to increase my knowledge and success rate.

Thanks for the kind welcome..

Welcome to the forum. There is a wide range of knowledge and experience here and plenty of helpful folks.

Welcome.