Hi New Guys - Introduce Yourself
hey Fusion! Welcome to our gathering of sausage fanatics. I see you have already had a bit of practice and have done your homework. Your entry into fermented meats will be a blast, as it's both a craft and a science and an area where you never stop learning.
Looking foreward to seeing the results of the Salami Cascina.
Best wishes,
redzed
Looking foreward to seeing the results of the Salami Cascina.
Best wishes,
redzed
New member
Joined in Dec as I was making a variety of sausages during the holidays. I started in the hobby as a way to be hands on with processing venison and moose. Over the years I haven't hunted as much but have used beef from a steer we raised to mainly pork now from sales.
Over the years I have acquired and changed grinders and stuffers. My last grinder was a Berkel but the weight to move around was a chore so I sold it and bought the cabelas 22 size 1hp and also a 25lb stuffer to do larger batches that mr trespade 5lb won't fit. A home made smoker with a Bradley generator finishes off the tools.
Also to help when we have a deer or bear and batches of chickens I made a walk in cooler that runs at near 0 to keep all fresh.
For me I do a lot of reading and don't post much.
Thanks
Joined in Dec as I was making a variety of sausages during the holidays. I started in the hobby as a way to be hands on with processing venison and moose. Over the years I haven't hunted as much but have used beef from a steer we raised to mainly pork now from sales.
Over the years I have acquired and changed grinders and stuffers. My last grinder was a Berkel but the weight to move around was a chore so I sold it and bought the cabelas 22 size 1hp and also a 25lb stuffer to do larger batches that mr trespade 5lb won't fit. A home made smoker with a Bradley generator finishes off the tools.
Also to help when we have a deer or bear and batches of chickens I made a walk in cooler that runs at near 0 to keep all fresh.
For me I do a lot of reading and don't post much.
Thanks
Welcome Cdub, we are happy to have you here. Next time you make some sausages please post pics and info here. Looks like you are well set up equipment. As you have noticed the main purpose of this forum is to learn from each other. If you ever get a bit of extra bear meat, I would be more than happy to take it off your hands.
And since we are almost neighbours, we will have to have to hook up one of these days. I don't make large quantities of sausages but am constanly trying different recipes and studying original European products.
redzed
And since we are almost neighbours, we will have to have to hook up one of these days. I don't make large quantities of sausages but am constanly trying different recipes and studying original European products.
redzed
Hi all
Hi all, I just joined this group. I am making sausage at home for over 20 years and still struggle. Hope to share what I know and get advice.
Hi vilor and welcome to the forum! Great to have somebody with that many years of practical experience behind them! Hopefully you can share some of your favourite recipes and tips and tricks of the craft with us. And I know that Chicago is a great sausage city, so it's my kind of town, (Too bad someone else stole that line from me)
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- Butterbean
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Hello All
New here and I'm firstly looking to make bacon. Not much experience tried a few things that can out so so. I invested in some new toys to make things easier. That was the easy part knowing what to do with them is another story. I'm having a bit of a problem trying to finds things with the search thing. Can someone direct me to plain recipes I'm looking for the Son of Bees bacon by Chuckwagon. Thanks much
New here and I'm firstly looking to make bacon. Not much experience tried a few things that can out so so. I invested in some new toys to make things easier. That was the easy part knowing what to do with them is another story. I'm having a bit of a problem trying to finds things with the search thing. Can someone direct me to plain recipes I'm looking for the Son of Bees bacon by Chuckwagon. Thanks much
Welcome to the Forum Berefood!
Sons of Bees recipe is here: http://www.wedlinydomowe.pl/en/viewtopi ... =sons+bees
Many more bacon recipes in the Smoked Pork Products Forum.
Just watch the cure amounts with Bacon...it should be no higher than 120ppm.
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7410
Sons of Bees recipe is here: http://www.wedlinydomowe.pl/en/viewtopi ... =sons+bees
Many more bacon recipes in the Smoked Pork Products Forum.
Just watch the cure amounts with Bacon...it should be no higher than 120ppm.
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7410