Newbee here
Posted: Mon Feb 16, 2015 5:04 pmHowdy!
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
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
