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New to the community
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Hello!
OleSmokey here and I am new to the community. I live in Waterloo, IL and have been smoking meat and grilling for my family for about 40 years. Within the last year I have started making my own sausage. I have made Summer sausage, meat sticks, Salsiccia and breakfast sausage. My Summer sausage and meat sticks are good but could use some improvement. The last Salsiccia I made was the best I have ever had, even better than the best I purchased from “The Hill” in nearby St. Louis, MO. To those into canning I just fermented my first batch of Sauerkraut. I tasted a jar after 3 weeks of fermentation and it was good but not strong enough so I will let the other jars go the full 5 weeks. Well that’s enough from me. Just wanted to let you know a little about me. -
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
OleSmokey welcome! Glad you’re here, your experience sounds great. Lot of folks here making sauerkraut, I’m about ready to try it myself too, your taste test and timing thoughts are just the kind of info I love reading
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Thanks for the reply Dave
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Welcome!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
OleSmokey Welcome
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by
Welcome OleSmokey!
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Welcome to the community. You’ve come to the right place to learn and share your experiences. The sour kraut sounds good. Keep us informed on how it turns out.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
OleSmokey thanks for the introduction and welcome aboard. Glad to have you here.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
OleSmokey Welcome to the community.
I’ve already learned from you, I was unfamiliar with the term of SalsicciaGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
glen what did you find out. I never heard of it.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
cdavis Basicaly it’s Italian for various types of sausage usually made with Pork but not limited to pork
It’s a generic term but I’m sure OleSmokey has a dedicated recipe for his and I would be grateful if he would shareGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
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Mcjagger Texas (TX) Team Blue PK100 Sous Vide Dry Cured Sausage Canning Masterbuilt Veteran Regular Contributors Cast Iron Yearling last edited by
OleSmokey welcome !!!
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OleSmokey welcome
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
OleSmokey welcome to the community. I think you will find this is a great place
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glen See post on User recipes
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cdavis See post on User recipes
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Welcome…
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
OleSmokey Greetings and welcome!
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OleSmokey welcome good to have you here.
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