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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-09-2012, 12:09 AM   #16
gtr
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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?
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Unread 12-09-2012, 12:45 AM   #17
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Quote:
Originally Posted by gtr View Post
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 :-)




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Unread 12-09-2012, 05:16 AM   #18
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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.
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Unread 12-09-2012, 05:57 AM   #19
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Quote:
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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 :-)




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I really like these Fredericksburg, VA brethren!!!
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Unread 12-09-2012, 07:29 AM   #20
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Jealous. I would sign up for that in a heartbeat.
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Unread 12-09-2012, 07:40 AM   #21
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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!
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Unread 12-09-2012, 08:12 AM   #22
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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.

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Unread 12-09-2012, 08:55 AM   #23
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The pictures at the butcher shop are kinda funny.That guy actually wore a tie to make sausage.
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Unread 12-09-2012, 09:51 AM   #24
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Quote:
Originally Posted by Yellowhair42 View Post
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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Unread 12-09-2012, 11:00 AM   #25
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Go for it, there is nothing like seeing a process first hand and being able to ask questions.
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Unread 12-09-2012, 08:01 PM   #26
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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
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Unread 12-10-2012, 07:21 AM   #27
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A couple good websites with info and receipes

http://www.wedlinydomowe.com/
http://lpoli.50webs.com/index.htm
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Unread 12-10-2012, 07:31 AM   #28
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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!
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