Is there a calendar of upcoming beginner's projects?

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Tasso
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Is there a calendar of upcoming beginner's projects?

Post by Tasso » Fri Sep 12, 2014 01:58

Is there a calendar or a published list of upcoming beginner's projects? I would really like to join the next beginner's project, but I need to put the start date on my own calendar so I'll be reminded of it, else I'll likely miss it, just like I missed the very recently inaugurated Project KB.

I started a new job back in June, so I haven't been on the board much lately. I've been too busy making sure I'm pleasing my new boss. :) But if I knew there was an upcoming beginner's project, I would put it on my calendar so I could join it in time to participate. I really want to start at the beginning of a project, and not try to play "catch up".

I am sure that I will benefit from the beginner's level of instruction and support in making sausage. I have made sausages, but I have a lot of doubt and uncertainty that keeps me from forging ahead with some of the things (recipes and processes) I want to try sometimes. Well, and truth be told, I work better when I know I have a looming deadline, and the same is true in my personal life as it is at work.

I like my new job, but I want to make sausage!
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Chuckwagon
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Post by Chuckwagon » Fri Sep 12, 2014 07:00

Tasso,
What a great message. Good luck in your new job. As far as the next beginning project goes, it all depends upon how quickly we have at least ten folks ready to commit to it. The project is not sponsored by WD and it's strictly my responsibility, fail or succeed. We've had great success in the past and I've always enjoyed helping beginning sausage makers because they are willing to learn and are not quite so sure of themselves as those who make fermented sausages in their sleep! :lol:
Soooooo.... let's gather up nine more humble beginners and we'll go for it!

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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el Ducko
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Post by el Ducko » Fri Sep 12, 2014 20:23

Chuckwagon wrote:... I've always enjoyed helping beginning sausage makers because they are willing to learn and are not quite so sure of themselves as those who...
OhOh! I've been caught out! I sneaked into this current project because (1) I always learn something new (often about sausage making!) and (2) none of my questions are considered stupid, even though, um, every once in a while, uh, one slips past ol' Chuck E. Wagon, and (3) it's one of the friendliest portions of an already friendly site.

Yeah, somehow Señor Modernator Chuckwagon and I got into a long-running feud, but that's okay- - he'll get over it someday. (Sniff.) Meanwhile, though, I'm going to enviously follow what's going on in the new project because, like I say, there's always something new to learn in this fascinating hobby. WooHoo! WooHoo!

...and the recipes are delicious.
Duk
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Experience - the ability to instantly recognize a mistake when you make it again.
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Krakowska
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Post by Krakowska » Sat Sep 13, 2014 14:31

Would have signed in for the next project but will be on the road back to Buffalo in a couple of weeks. Son and daughter in law #2 has their first child coming in October and I could NOT keep grandma away from that event even if I hog tied her. :mrgreen: Will check out The Sausagemaker and pick up some supplies plus get some casings from a meat packing house. As I recall sheep casings were 20 some bucks a bunch (I assume a hank) SHEEP CASINGS PRE-FLUSHED 21-22 MM Kielbasa casings were real reasonable PORK HOG CASINGS 32/35 MM 2#BAG. They also sell pork bellies Even sell " just pork fat"


PORK BELLY SKIN-ON 12-14# 5PC 55#CW BOX 64.9200*

PORK BELLY RIND-ON 12/14 FRZ 25303FZ PORK BELLY RIND-ON 12/14 FRZ 55#CW

PORK BELLY 27203 PORK BELLY 40-50#CW BOX 52.4700*

PORK BELLY 11/13 50#CW 27303 PORK BELLY 11/13 50#CW 40-50#CW BOX 50.3600*

PORK BELLY FROZEN 50#CW 27303FZ PORK BELLY FROZEN 50#CW 30/50#CW BOX 40.2400*

PORK BELLY SKINLESS 2PC 27304 PORK BELLY SKINLESS 2PC 2/12# BOX 25.1800*

WILL FOODS, LLC. Remit to: P.O. Box 1146 1075 William Street Buffalo, NY 14240-1146, Phone: (716) 853-2000 Fax: (716) 853-2011
Keep them safe until they all come home.
Tasso
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Post by Tasso » Sat Sep 13, 2014 17:37

Thank you Chuckwagon. WD is lucky to have you as a moderator on this forum, and I'm really grateful that you embark on these projects for the benefit of us beginners.

OK then - CALLING ALL humble BEGINNERS, and what the heck, maybe some ducks too. :)

If you're a beginner who is ready to embark on a delightful foray into sausage making, please post here so we can get a count started.
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Chuckwagon
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Post by Chuckwagon » Sat Sep 13, 2014 17:48

Tasso wrote:
Thank you Chuckwagon. WD is lucky to have you as a moderator on this forum, and I'm really grateful that you embark on these projects for the benefit of us beginners.

OK then - CALLING ALL humble BEGINNERS, and what the heck, maybe some ducks too. :)

If you're a beginner who is ready to embark on a delightful foray into sausage making, please post here so we can get a count started.
Thanks Tasso in Texas! Boy! I needed that! Your words are very much appreciated - especially after last week's issue about moderators. I was accused of having a big ego and I just don't believe it is true. I'd just like to help beginners keep from poisoning themselves and at the same time, have you make something better than your local grocery store offers. Those are my main concerns and your words are very kind. Thank you sir! Let's gather a few more beginning members and we'll fire up another "B" project.

Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Sat Sep 13, 2014 18:17, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by sambal badjak » Sat Sep 13, 2014 18:13

I'm always game, but after project kb ends....
I find these projects helping me getting my act together and more importantly making me try things that I would be too scared off to do on my own, like the Canadian bacon thing in the current project.
I really appreciate all the time and effort people take to answer questions and educate us beginners.
A big thank you to all!
life is too short to drink bad wine (anonymus)
Tasso
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Post by Tasso » Sat Sep 27, 2014 03:15

I'm trying to think of what I might do to drum up some new recruits for this great site. I'm just going to start talking it up to my friends and family. We need more beginners around here who want to make sausage!
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