This is my first post to this forum. The web page and the forum look like a treasure trove of information (and chock-full of nice people).
I'm a newbie sausage maker, with only four 5-lb batches made. All the recipes were variants of ones I found on the main web-site. From what I can see, I'll learn a lot here.
My other interests: I've been a homebrewer for 22 years (18 years all-grain). I've made wine, mead, and chevre-style goat cheese. I'm currently reading the new book on fermentation by Sandor Katz, and I'll eventually make kimchi and sauerkraut.
Can you tell I like to eat?
Oh, and I'm originally Canadian, but living in Tampa for the last 15 years, and a US citizen.
Introducing myself to the forum
Introducing myself to the forum
"Dort, wo man Bücher verbrennt, verbrennt man auch am Ende Menschen." - Heinrich Heine
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- Frequent User
- Posts: 123
- Joined: Tue Jan 17, 2012 03:24
- Location: PA
Thanks for the welcomes.
I'm sure I'll have questions... and I'm not afraid of looking stupid by asking.
Maybe in time I'll have something to contribute too.
(Actually, if you want to know about homebrew, I can contribute... but that's an entirely different forum.)
I'm sure I'll have questions... and I'm not afraid of looking stupid by asking.
Maybe in time I'll have something to contribute too.
(Actually, if you want to know about homebrew, I can contribute... but that's an entirely different forum.)
"Dort, wo man Bücher verbrennt, verbrennt man auch am Ende Menschen." - Heinrich Heine