Newbee here

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Newbee here

Postby Phil D » Mon Feb 16, 2015 5:04 pm

Howdy!

Kind of a newbee to making sausage. 55 years on this rock, from Champaign-Urbana Illinois. Have made a few sausages: Breakfast sausage, summer sausage (from a "kit") and brats from a just seasonings pouch. All have turned out well. Started with the breakfast sausage about 6 months ago.

Use a Kitchenaid for grinding, works great for the quantities I make. Got a LEM 5 pound stuffer, love it, and again, big enough for the quantities I make.

I can see I can learn a LOT on this forum. I've lurked for a few months.

I eventually want to get into dry cured fermented sausages, as I have one I'm looking for. Wanna get a bit more comfortable with fresh sausages first.

I tend to research the heck out of things before I jump in, as I have more time than money to throw away on messed up meat.

Anyway, looks like a great place and I'll enjoy my time here!

Thanks,
Phil D
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Re: Newbee here

Postby DanMcG » Mon Feb 16, 2015 8:04 pm

Welcome Phil! you're right this is a great place to learn, there is a ton of info here.
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Re: Newbee here

Postby NCPaul » Mon Feb 16, 2015 10:30 pm

Welcome to the forum. :D
Fashionably late will be stylishly hungry.
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