It looks like you're new here. If you want to get involved, click one of these buttons!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
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).