It looks like you're new here. If you want to get involved, click one of these buttons!
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
Now that it's getting cooler, I'm looking to make some sausage. There is a lot out of info out there but I'd like to ask those here for any special nuggets of wisdom in prep, recipes, smoke/cook proteins first etc..
I've sourced my casings and have the equipment (Kitchen Aid rig with grinder and stuffer) now just looking for a strategy. I want to do pork and seafood (preferably salmon but I'm open to anything).