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Thread: Sausage Making for Beginners: e-Course + PDF

  1. #1
    Moderator Chris Allingham's Avatar
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    Sausage Making for Beginners: e-Course + PDF

    One of our members, David Somerville, has a great e-course titled Sausage Making for Beginners on his site BBQDryRubs.com. He's also got a downloadable PDF titled A Beginners Guide to Making Sausage, Bacon and Jerky that includes the e-course material.

    Enjoy,
    Chris

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    I`ve been making sausage for close to 15 yrs and he has great advice as well as a few new sausage recipe mixes for me to try. Thanks for the link to the info Chris.
    WSM 22 , OTG 22, Master Touch 22 and looking to add OTP. Now also own/ed a E-330 NG version that got STOLEN but now have a S-330 to replace it

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    Very nice! Thanks so much for putting this up. He hits my big three. I've got bacon and jerky done, sausage is next. This really makes it appear very simple and I can't wait to try it out.

    Thanks to David for an execellent piece of work!

    Russ
    Team 'Second Star BBQ', FBA & KCBS CBJ
    18" WSM, Mini-WSM, 22 OTG, 18 OTG, Jumbo Joe Platinum, two SJS, Stump's Prince

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    Bacon cheeseburger sausage sounds intriguing. Might need to give that a shot in the next few weeks.
    18.5 WSM, Weber Performer/green, 2 OTGs/green, 70's era Kettle, 1 SJG, Ulime SJ.

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    Good stuff to know and no pun intended.

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    TVWBB 1-Star Olympian John Solak's Avatar
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    Quote Originally Posted by T Perkins View Post
    Bacon cheeseburger sausage sounds intriguing. Might need to give that a shot in the next few weeks.
    I think I might give that a try too. Looks like a great writeup!!!
    Weber 26.75 OTG, Blue Weber 22.5 Performer, Black Weber 22.5 OTG,18.5 WSM,Black Weber Jumbo Joe,UDS,Weber Q100, Santa Maria Style Grill

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    Chris,

    Thank you very much for posting a link to the site! I am delighted that you felt the material is worth sharing.

    I was scared as heck of this topic for years and decided to learn all I could. I hope the information is helpful to others!!

    Regards,
    David

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    French country pate is the same mix as sausage but seasoned differently fwiw.

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    A great book!!
    Montani Semper Liberi

  10. #10
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    Great info indeed!
    I joined his forum a few weeks ago to learn more about sausage making, did some breakfast sausage that turned out very well and have a mix getting happy in the fridge to make some pepperoni snack sticks later today.
    I too plan to try the bacon cheesburger sausage soon.
    Naughty Nurses BBQ
    A Mini, 14, 18 & 22" WSMs, Ranch Kettle, Performer, pair of 3 wheelers

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