Hello From South Carolina!

[SonOfAButcher]

Originally from New York, where my Dad had a meat market. I have only been smoking meats for 3 years. I have a Masterbuilt Electric and an Orion Convection Smoker. Looking forward to exchanging ideas with everyone!!

[fuzzydaddy]

Welcome!

[Keiferr]

Welcome from southeast Michigan!

[BRic]

Welcome !

[NapMaster]

Welcome from Louisiana!

[Donw]

Welcome from Maryland

[klflowers]

Welcome from TN.

[MBMorgan]

Welcome from Colorado ...

[Thunder77]

Welcome from Baltimore, MD! Glad you joined us. My wife and I lived in the South Carolina Lowcountry for 5 years. We still love it, and still go back as often as we can.

[Henrik]

Welcome to the Pitmaster Club!

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[Backroadmeats]

Welcome from MN. What kind of sausage did you make??

[jgreen]

Welcome from Winnipeg. Nice intro pic! Sausage looks great.

[SonOfAButcher]

The sausage is an Italian sausage with fresh parsley and Parmesan cheese..I have used Romano and Asiago as well..The other ingredients are salt,pepper and fennel seeds. I use unsalted tomato sauce to mix my ingredients along with a touch of ice water.

[DavidNorcross]

What brand/model grinder is that? Nice setup.

[HawkerXP]

That's a cutting board!

[SonOfAButcher]

The tomato sauce went into our hot,sweet and cheese and parsley sausage...did not use it in the breakfast..The grinder is a Weston Pro Series #12..

[SonOfAButcher]

Forgot to mention..I used 22-24 mm sheep casings.

[Oakgrovebacon]

Nice looking sausage! Looks like you have been doing this a while.

[SonOfAButcher]

Yes Sir...At 12 years old I was working along side my Dad, learning the trade...Old school...carcass prime beef, veal,lamb,chicken and pork..nothing came to us in a bag..

[Troutman]

Ahhh a sausage king, man after my own heart !! Glad to "meat" ya, from the Republic of Texas !!!