Newbee

[Boerieboy]

Just like to say hello to all members, I am a complete armature at sausage making but hope to pick up a good education on this forum, I live in Cape Town, South Africa, a friend and I have a few free range pigs ( Land-race / Great White) and want to get into the charcuterie / banger making side of the business, we have just bought all the kit i.e. mincer, stuffer etc and are looking forward to not poisoning ourselves with our first efforts.

[SimonSez]

Welcome to the forum.

I am anticipating your boerie recipes.

[NCPaul]

Welcome to the forum.

[fusion555]

Welcome from another Newbee

[wheels]

Welcome

Phil

[DanMcG]

You've come to the right place, welcome, and I hope we can help you on your journey.

[Swing Swang]

Looking forward to reading your posts boerieboy as I really like what you Saffas do with vleis. Wellcome to the forum.

[crustyo44]

Welcome to the Forum Boerieboy,
Just let us know what ingredients you have, casings, spices and if you have cure # and 2
Ask as many questions as you like. This Forum is full of Experts that can help you as I found out many years ago.
Do you have a family recipe for Biltong you like to share?

[JonGessler]

Hey to you too! I'm new as well! I'm just waiting for some better weather so I've decided to find some forum aobut sausage making so I will try all the ideas i've found here when it will be warm enough to enjoy a BBQ!

[crustyo44]

Welcome Jon,
I find that it's much better and cheaper to make fresh sausages in the winter. I live in Brisbane, Australia and tomorrow we have a heatwave 39-45C forecast. With cheaper I mean that there will be no cost involved running air conditioners. In winter here every sausage maker, smoker and curer is always flat strap to have everything ready for when the summer starts.
Good luck with your sausage endeavours!!!!!!!!
Keep us all informed on your progress.
Cheers,
Jan.