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Discussion in 'Roll Call' started by ralphb, Aug 10, 2016.

  1. ralphb

    ralphb Newbie

    I am relatively new to sausage making. I am have been doing it for about a year. I started by curing bacon then dried it into pancetta. Next I tried fresh sausage and then on to dried sausage. Most of my experience with dried sausage has been pork/beef salami. On the smoke side I have cured and smoked various meats and recently made beef jerky. My major equipment includes a meat grinder, meat mixer, sausage stuffer, self-made drying chamber and smoker. I am located in the Minneapolis/St Paul MN area and would be interested in associating with a local group in that exist.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]   to SMF!

    Glad to have you aboard!

    Al
     
  3. Hi! I have only made beef jerky, wishing you success on finding a group to partner up with.
     

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