Author Topic: I guess i am a fan of the link.  (Read 3525 times)

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Offline sparky

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I guess i am a fan of the link.
« Reply #-1 on: December 17, 2013, 03:38:32 PM »
howdy.   :)  I decided to scrap the kamado idea for now.  I received a really nice package the other day.  I will post pics later.  the sticks are outstanding in flavor.  were making pizza tonight w/ the pepperoni.  best pepperoni I have ever had in my life and I work for a famous san Francisco salame maker and sausage maker now.  my wife says why don't you make stuff like this?  so, my question.  if you get a sausage stuff what size?  and do you also need a grinder too?  I see a lot of ppl using Bradley to smoke their sausage.  couldn't I use the WSM?  medal gears or nylon ok?  what casing can you not eat?  or which ones can you eat.  I really one to keep it simple.  myself, I love jimmy dean sausage, breakfast sausage, hot links, Italian sausage, hot dogs (I can make my own hot dogs right?  parkers in santa cruz watch out).  if you all know of kits or suggestions of what type of equipment I need plz post.  I guess I'm going to be a old Portuguese sausage maker from the hills in northern cali.  heh, can you stuff ground up lobster and crab in casing?  no one steal my idea.  I do have the charcuterie book from ruhlman & polcyn that deb sent me.  I will start reading it right away also.  ok, brothers and sisters.  steer me in the right directions.
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Offline sliding_billy

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Re: I guess i am a fan of the link.
« on: December 17, 2013, 03:40:48 PM »
I already forgot your idea.  How can I steal it?  :D
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Offline CDN Smoker

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Re: I guess i am a fan of the link.
« Reply #1 on: December 17, 2013, 04:00:00 PM »
I have a Grinder and Stuffer attachments so I will need to follow this thread very closely ;D
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Offline Pappymn

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I guess i am a fan of the link.
« Reply #2 on: December 17, 2013, 04:20:25 PM »
Sparky has crossed over to the dark side. Nepas is going to have to make room in the wheelbarrow.
« Last Edit: December 17, 2013, 04:24:04 PM by Pappymn »
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Offline Scallywag

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Re: I guess i am a fan of the link.
« Reply #3 on: December 17, 2013, 04:36:57 PM »
I have an electric frinder / stuffer but have not had enough time to play with it.. sounds like a new years resoloution.
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Offline Sailor1

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Re: I guess i am a fan of the link.
« Reply #4 on: December 17, 2013, 05:13:15 PM »
Set the hook boys start reeling him in we caught another one ;D


Enough ain't enough and too much is just about right.

Offline sparky

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Re: I guess i am a fan of the link.
« Reply #5 on: December 17, 2013, 05:29:56 PM »
Set the hook boys start reeling him in we caught another one ;D

lol.    :D  well, at least I got many teachers here to help me along.   8)
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Offline ACW3

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Re: I guess i am a fan of the link.
« Reply #6 on: December 17, 2013, 06:48:52 PM »
Sparky,
This is a trip you will enjoy!!  There is a lot of personal satisfaction in being able to make your own sausages.  AND, you will get to eat them!

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Offline nepas

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Re: I guess i am a fan of the link.
« Reply #7 on: December 17, 2013, 07:41:26 PM »
Oh no

Turn back now while you still have a chance.
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Offline sparky

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Re: I guess i am a fan of the link.
« Reply #8 on: December 17, 2013, 07:49:06 PM »
going all the way.  I have a few mentors here to help me.  this forum has some of the most talented charcuterie making ppl around. 
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Offline Tenpoint5

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Re: I guess i am a fan of the link.
« Reply #9 on: December 18, 2013, 12:38:55 AM »
Stick with the bones ribman!

The best piece of advice I can give you is this. They call it a grinder for a reason! For the things your wanting to do. A Grizzly 5lb stuffer would be the cheapest easiest way to go. Get the LEM snack stick tube for it and take your time when stuffing. After 600 pounds plus through mine. The only reason I had to get new gears was my fault. Feel free to give me a call if you need any help my friend. Whether its on sausage or ribs I'm here to help you out!
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Offline veryolddog

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Re: I guess i am a fan of the link.
« Reply #10 on: December 18, 2013, 08:50:50 AM »
Not to discourage you, but that is a whole new avenue to pursue which requires time and some expense. I am sure that the efforts are above average and better than you can get in the market, but for $2.00, I can purchase a 1 lb. of Jimmy Dean every couple of months that satisfies my needs.  ;D I say this with a little sense of humor as I know that this can never compare with what you can produce by making your own.

I guess that I see that "Time" is the biggest investment. At my age, time and health are the two most valuable resources for me. I would rather be fly fishing or walking my land, than making sausage. Cooking sausage, on the other hand, is more fun.

Ah....life is just full of choices. You are young..... go add another triumph to your long list of successes. You already are the master of ribs and you may as well be the master of the sausage link.

Go for it!

Merry Christmas

Ed
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Offline jimsbarbecue

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Re: I guess i am a fan of the link.
« Reply #11 on: December 18, 2013, 09:16:01 AM »
I only make sausage about twice a year. I have the Lem 35 grinder and 5 pound stuffer. We do make our own ground beef etc also. It is something you will enjoy doing and it may spoil you from buying any store sausage. We use natural casings and buy the pretubed hog casings.

Offline squirtthecat

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Re: I guess i am a fan of the link.
« Reply #12 on: December 18, 2013, 10:00:49 AM »

Quote
I work for a famous san Francisco salame maker

Named after a rather famous Italian explorer?? 

Offline Keymaster

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Re: I guess i am a fan of the link.
« Reply #13 on: December 18, 2013, 10:53:08 AM »
Here's some reputable sausage supply websites:
http://www.butcher-packer.com/
http://www.sausagemaker.com/
http://www.lemproducts.com

Good luck on your new venture Sparky