I just returned from ShooterRick's where I spent the day learning how to make sausage. He made Italian and Kielbasa. The Italian he made as a fresh sausage, no cure added, and the Kielbasa he did as a cured sausage. He showed me how to care for and prep the natural casing for stuffing. He also tried a Collagen casing on the Kielbasa. I don't know if he likes it as he went back to the natural casing to finish stuffing the Kielbasa. Rick also smoked some ribs on his Lang that were outstanding. Rick will be posting about the ribs and the days events soon. I'm sure he will cover some things I am not. Oh I almost forgot, Mrs. Shooter made some of her World Famous Cinnamon Rolls from the Dough recipe Rick posted a few weeks ago. All I can say is I have eaten some very good Cinnamon Rolls in my time but these take the experience to a whole new level. they were awesome. And to top it off Sandy also made some Blackberry Cobbler which is up there with the Cinnamon Rolls. My Wife says she is so full from all the good food that she probably won't be able to eat for a few days. Experiencing how to make Sausage has shown me that it is not at all difficult to do and after the exspense of the meat grinder and the stuffer, it really is economical to make your own sausage and have a superior product than most store bought sausage. Once you get the seasoning mixture to a flavor that is well balanced to your and others liking, you can make enough to last for quite some time. Thanks Rick for a Great day and a lesson that I will use to create a new food related addiction.