sausage making class...should I? - Page 2

gtr · 12-09-2012, 12:09 AM

I've been making it a couple years, but I only know what I've gotten from books and on this site and a couple other places. I would jump at the chance to take a class like that with a pro, especially for $40 - no question whatsoever.

Or I'll just wait for your tutorial with pron - that's coming soon right?

chriscw81 · 12-09-2012, 12:45 AM

Quote:

Originally Posted by gtr

I've been making it a couple years, but I only know what I've gotten from books and on this site and a couple other places. I would jump at the chance to take a class like that with a pro, especially for $40 - no question whatsoever.

Or I'll just wait for your tutorial with pron - that's coming soon right?

One thing my brethren can bet on is I'll share everything I learn. Can't promise my post will be as nice as others.....but I'll post :-)

Sent from my Nexus using Tapatalk 2

Skidder · 12-09-2012, 05:16 AM

Always wanted to try it then thought well we really don't eat that much sausage so I guess I'll leave it to the pros and just buy theres.

buccaneer · 12-09-2012, 05:57 AM

Quote:

Originally Posted by chriscw81

One thing my brethren can bet on is I'll share everything I learn. Can't promise my post will be as nice as others.....but I'll post :-)

Sent from my Nexus using Tapatalk 2

I really like these Fredericksburg, VA brethren!!!

chicagokp · 12-09-2012, 07:29 AM

Jealous. I would sign up for that in a heartbeat.

Wampus · 12-09-2012, 07:40 AM

I know that I've read many recipes, watched videos, read web pages about sausage making but when a friend invited me to make some with him and I watched him go through a couple of batches before I went for it, THAT made all the difference. It took the intimidating right out of it.

Glad to see you're taking the class and am looking forward to your report!

IamMadMan · 12-09-2012, 08:12 AM

I would suspect The course is well worth the $40.00.

Even if he covered what you may already have read, it is by nature we learn quicker by watching rather than reading.. Techniques, Practices, and the order that things are done are important and can change the taste of the product if not done correctly.

Bottom line is even the food handling and food safety part of the course would be worth the expense. In the end you may even have a local supplier for your casings and other items without paying for shipping. And lastly, he would be nearby to answer any questions you may have if you run into difficulties....

It's a Win / Win situation, you can't loose with first hand knowledge and experience.

.

Yellowhair42 · 12-09-2012, 08:55 AM

The pictures at the butcher shop are kinda funny.That guy actually wore a tie to make sausage.

chriscw81 · 12-09-2012, 09:51 AM

Quote:

Originally Posted by Yellowhair42

The pictures at the butcher shop are kinda funny.That guy actually wore a tie to make sausage.

Haha! I hadn't thought about that

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thirdeye · 12-09-2012, 11:00 AM

Go for it, there is nothing like seeing a process first hand and being able to ask questions.

chriscw81 · 12-09-2012, 08:01 PM

if anyone around me is interested, i called them today. they usually have the class on Wednesdays around 7pm and it lasts about 1.5 hours. They won't be having another class until after the holidays.

chris

wnkt · 12-10-2012, 07:21 AM

A couple good websites with info and receipes

http://www.wedlinydomowe.com/
http://lpoli.50webs.com/index.htm

chad · 12-10-2012, 07:31 AM

I learned by reading and doing, but I love taking classes, too. With it only being $40 I'd definitely take the class, as someone else said, to get to know the butcher better.

I recently took two French cooking classes locally and they were great. Chef feeds us!! Those were about 3-4 hours and $37.50. Different type classes but great fun.

Go for it!

12-09-2012, 12:09 AM	#16
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I've been making it a couple years, but I only know what I've gotten from books and on this site and a couple other places. I would jump at the chance to take a class like that with a pro, especially for $40 - no question whatsoever. Or I'll just wait for your tutorial with pron - that's coming soon right? __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-09-2012, 07:29 AM	#20
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Jealous. I would sign up for that in a heartbeat. __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

12-09-2012, 07:40 AM	#21
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	I know that I've read many recipes, watched videos, read web pages about sausage making but when a friend invited me to make some with him and I watched him go through a couple of batches before I went for it, THAT made all the difference. It took the intimidating right out of it. Glad to see you're taking the class and am looking forward to your report! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

12-09-2012, 08:12 AM	#22
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	I would suspect The course is well worth the $40.00. Even if he covered what you may already have read, it is by nature we learn quicker by watching rather than reading.. Techniques, Practices, and the order that things are done are important and can change the taste of the product if not done correctly. Bottom line is even the food handling and food safety part of the course would be worth the expense. In the end you may even have a local supplier for your casings and other items without paying for shipping. And lastly, he would be nearby to answer any questions you may have if you run into difficulties.... It's a Win / Win situation, you can't loose with first hand knowledge and experience. . __________________ Humphrey's DownEast Beast W/BBQ Guru

12-09-2012, 08:55 AM	#23
Yellowhair42 On the road to being a farker Join Date: 03-24-12 Location: Medina,Ohio Downloads: 0 Uploads: 0	The pictures at the butcher shop are kinda funny.That guy actually wore a tie to make sausage. __________________ UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM)

12-09-2012, 05:16 AM	#18
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Always wanted to try it then thought well we really don't eat that much sausage so I guess I'll leave it to the pros and just buy theres.

12-09-2012, 11:00 AM	#25
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Go for it, there is nothing like seeing a process first hand and being able to ask questions. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

12-09-2012, 08:01 PM	#26
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	if anyone around me is interested, i called them today. they usually have the class on Wednesdays around 7pm and it lasts about 1.5 hours. They won't be having another class until after the holidays. chris __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

12-10-2012, 07:21 AM	#27
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina Downloads: 0 Uploads: 0	A couple good websites with info and receipes http://www.wedlinydomowe.com/ http://lpoli.50webs.com/index.htm __________________ Chargriller Super Pro with side firebox ------ I'd like to be remembered as one of those "larger than life" people, but as I'm only 5'6" I just work on being wider than life. (Pedro Moura Pinheiro, a funny guy)

12-10-2012, 07:31 AM	#28
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	I learned by reading and doing, but I love taking classes, too. With it only being $40 I'd definitely take the class, as someone else said, to get to know the butcher better. I recently took two French cooking classes locally and they were great. Chef feeds us!! Those were about 3-4 hours and $37.50. Different type classes but great fun. Go for it! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker