Homemade Sausage Making

Good to see ya back at the keyboard Chucky. Things have been really quite around here. I made some summer sausage using your recipe and it was really good other than that not much going on around here too hot. Will you be inserting some words of wisdom in Stans book

Chuckwagon, good to see you back.

Trosky wrote:I made some summer sausage using your recipe and it was really good

Where is the recipe and photos

Siara wrote: Where is the recipe and photos

The recipe is in the forum sausage;semi dry cured sausage. My computer ate the pics. I downloaded them but I can't find them in any file. Looks like I have to learn how to use that quote thing too.

quote is fixed Now what concerns photos, try to download them again ( I guess digital camera ).
Then pay attention to the destination folder, it should be the same as previous.

Wow, This is exciting! I go away for two months and find seven new members when I get back. For goodness sake, WELCOME ABOARD new folks. I`m not the administrator... just a sausage-making fool cowpoke who fell off his horse one too many times. It`s the cacti in my moustache that really bothers me - not to mention my bent up Resistol (Texas-made cowboy hat). I`m sure willing to help folks with questions. I`ve been at it now for just less than sixty years and get the biggest kick from making good air dried or "dry-cured" salami and pepperoni with the use of today`s modern bio-cultures like Bactoferm. And shucks cowboys, you should know that there is no such thing as a silly question - just silly answers! So ask away. One of these buckaroos will come to your rescue. There are several experts on this board. Don`t be shy, just fire up your questions no matter how simple they may seem. And believe me, some of these guys can answer some of the toughest questions even the experienced folks can dream up.
Chorizo signed on from Luxembourg, Seitzer from Virginia, Shortline from Arkansas, Sedzielarz from Minnesota, Kitcheners from East Anglia, and Breakenstuf from Austin, Texas.
Shipscook`s homeland is misunderstood by many. This region on Northern England in centered around the great City of Newcastle-Upon-Tyne and football is a way of life. People there are warm and friendly, intelligent, and warm-hearted. Welcome aboard Shipscook!
Hey, I`m willing to bet a lot of you don`t know where East Anglia is. That`s where "kitcheners" is located and I`m willing to bet she`s got a few tricks up her sleeve. The University of East Anglia (UEA), was established in 1963 and is a public research university in Norwich, England. One of the most prestigious learning institutions in the world.

Best wishes, Chuckwagon

Thanks for the welcome CW. Lots of interesting info on this site, I'm pleased to have found it.
Hope you are on the mend and will soon be up and 'dancing'.

Hey Lemon D.
You wrote:

So a serendipitous find, now I can read the recipes and your stories.

Got a few more tall tales with you in mind, but I don't know if I could get away with them on this new board. Its a bit more serious than the one that gave me the silver gavel. I'd like to believe that people from any country still have a sense of humor. My best wishes, and say Hi to the ol' gang for me.
Chuckwagon[/quote]

Hello everyone, I wanted to stop in and introduce myself. My name is Dan and I'm in NY USA, I'm sausage making hobbyist who likes to experiment with different recipes.
I can't help noticing a few members that I've chatted with on other forums which is good to see they're still around.
Anyways, Thanks for having me and I hope I can contribute something to this fine forum.
Dan

Hi Dan, Welcome neighbor. Good to see you wandered on over. I'm sure you will be able to learn from these fine folks as well as contribute to us all.

Hey, Hey Dan McG.....
Welcome aboard. Hope you write in often and let us know what you are making. If I were you, I'd visit your neighbor DaveZac and find a chair in his kitchen. That ol' rascal is getting pretty good at handcrafting just about everything he consumes. You are going to enjoy the Polish folks on the board too. They are fine folks and excellent sausage makers!
Best wishes to you Dan, Chuckwagon

Welcome Dan McG; Allot of very good people here. Sounds like your an experienced sausage maker pass on any and all knowledge, I'm never to old to learn. I don't know about any one else but I'm ready for some salmon smoking I do get them from N.Y. in the niagara river. Only 2.5 hrs from my house.

High of 66 degrees here in New York today. Sausage & smoking season is in the air. I'm getting excited indeed.

Hey Tros,
I just noticed your "signature". Too funny. But I'm not going to show it to my wife. She's ONLY 62 but would smack me with a salmon if she read it.
Hey, you guys, how do you catch salmon in the Niagra river?
Best wishes, Chuckwagon

Chuckwagon Lake Ontario is full of King salmon so any tributary the the lake is where they go to spawn. I go to Niagara because its the closest to me. I fish in a spot on the river called Devil's Gorge. You can see and here the falls from there. We used to have salmon here in Lake Erie but not anymore. Its been about 23,24 years since I've caught one here.

Hey Tros,
That is amazing. See & hear the falls while you fish. What do you use for bait? Do you have a great smoking recipe. Would you like to have ol' Rytek Kutas' smokin' recipe? After reading Stan Marianski's book, I increased the strength of the brine to about 80 degrees on larger fish. I'm just a landlocked lubber here and jealous that you have such an opportunity to fish for salmon. Our Lake Powell has great fishing but nothing like you are talking about! How large do those salmon grow to be? When is the season for catching them?
Best wishes, Chuckwagon