Hello from Northern Utah

Discussion in 'Roll Call' started by kenstarr, Jul 14, 2009.

  1. Just a bit about me; I've been making sausage for fun at home and smoking some meat here and there. I now do sausage (dinner links) professionally at the meat department I run. The best part is making a 300 lb batch at work in about the same time it takes to make 10 lbs at home. I'm pretty much a beginner at smoking and cured sausages, and even though I do "professional" sausage at work (hey I'm getting paid), I consider myself a student of anyone who has a new or different idea.
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us.
     
  3. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Welcome Ken. Glad to have you here. Looking forward to some sausage pics...
     
  4. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Welcome to SMF!
     
  5. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Welcome aboard Kenstarr, SMF is the place to learn. Great people on here and quite a few sausage hounds. You will fit right in.
     
  6. bmudd14474

    bmudd14474 Guest

    Welcome to SMF. Glad to have you here.
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. Glad to have you aboard. Would be nice to see some pics of your sausage making.
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Kenstarr, glad to have you aboard. :)
     
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome Ken, I have a brother that's the sausage maker where he works (Local supermarket chain). Glad to have you here. What part of northern Utah are you located?
     
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    Hi Ken and welcome to the SMF. Glad to have ya!
     
  11. billbo

    billbo Master of the Pit OTBS Member

    Welcome Ken!
     
  12. rickw

    rickw Master of the Pit OTBS Member

    Welcome aboard.
     
  13. morkdach

    morkdach Master of the Pit OTBS Member

    Welcome to SMF Ken show us what ya make sounds good
     
  14. Here are some pics of my home sausage setup. The cutting board is 24x34x3/4" (free from our service deli. Health dept. said they were too worn out) The stuffer is a LEM 5lb model. The grinder is a USA made beast I picked up for $5.00. Knives are F. **** brand. I've just never liked Forschner except for the wood handled 6" boning knife.
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  15. I see the brand of my knives doesn't agree with the site! I'll just call them Fredrich D. or F.D. for short. The green half barrel is a grill/bbq I've just started work on. The stainless steel smoker from Cabelas has been a pleasure to use. The pipe out the side is for the cold smoke attachment from Porky Pa's, the Big Kahuna, I believe.
     
  16. bigsteve

    bigsteve Master of the Pit

    Welcome aboard.
     
  17. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Welcome to SMF Ken...[​IMG]
     
  18. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello Northern Utah, and thanks for joining the SMF. You live in a very nice area, I travel your way often. It's all good my friend.
     
  19. I just posted some pictures of making large quantities of sausage over in the sausage forum to enjoy
    Ken
     

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