www.sausagemaking.org

Hi,
My name is Lloyd Freeburn and I am new to this group.
I own a small Butcher/Deer Processing Shop near York Springs, PA. I am retired from the Fed Government after 30 years of service.
Now I am living my dream. As a small child I would help my grandfather butcher and make sausage. I have always wanted to get back to my roots but raising a family and working a full time job I never had the time. Well, now I have the time.
I am here to learn and maybe I can help someone else a long the way on my quest for knowledge.

Welcome. What kinda of sausage do you make?

Hi Lloyd

Welcome to the forum , please tell your friends about this site and join us when you wish in discussing some of these topics.

Regards

Fatman

p.s. I am a distant relative of one of America's most famous butchers " Butch Cassidy"

aris wrote:Welcome. What kinda of sausage do you make?

I make a lot of Fresh Smoked Country Sausage. In this aera we have a couple of big producers that everyone judges what I make by what they make.
I am trying to do that by making my own simple recipes.
I have been working on a couple of my recipes for years and what I am finding out is, that most poeple in this area do not like a lot of spices.