- Jan 18, 2017
- 92
- 63
Have been following the Forum for years, decided maybe it's time to join up.
My name is Scott from York, Pa. , being from Pa. Deutsche country it only seems natural to make sausage, homemade cheese and of course fermented foods like sauerkraut. Have been doing so for probably fifteen years or so, though I don't make as much cheese as I used to ( buying raw milk has just gotten to expensive).
Now, us old timers from this area, sometimes have a way of speaking that may confuse some of you, I will try to be more (ENGLISH) as the Amish would say. I have noticed over the years that quite a few of the regular contributors to this Forum are from or familiar with the area, so I should be comfortable and hope I can be helpful and also learn more.
Have been entering more and more into the fermented, dry and semi-dry sausage field and still have alot to learn.
O.K. the formalities are out of the way now it's time to get crankin out some sausage.
Blaise----that will be my user name, after my 125 lb. German Shepherd Dog
My name is Scott from York, Pa. , being from Pa. Deutsche country it only seems natural to make sausage, homemade cheese and of course fermented foods like sauerkraut. Have been doing so for probably fifteen years or so, though I don't make as much cheese as I used to ( buying raw milk has just gotten to expensive).
Now, us old timers from this area, sometimes have a way of speaking that may confuse some of you, I will try to be more (ENGLISH) as the Amish would say. I have noticed over the years that quite a few of the regular contributors to this Forum are from or familiar with the area, so I should be comfortable and hope I can be helpful and also learn more.
Have been entering more and more into the fermented, dry and semi-dry sausage field and still have alot to learn.
O.K. the formalities are out of the way now it's time to get crankin out some sausage.
Blaise----that will be my user name, after my 125 lb. German Shepherd Dog
