Ok, I'm here, Like AA, I have been around a long time, but I just joined.

[Snarlingiron]

Here I am. Been smokin' for about 40 years. About 20 years ago I was asked to cook for my company, so I smoked for about 125 people every spring for 10 years. Company decided to switch over to a crawfish bawl and fish fry. I do that too. But, hey, my heart is with smoke and meat.

I have a side box smoker, a Masterbuilt smoker and a Charbroil infra red gas grill. Add to that a Smoke Daddy smoke generator and that is what I have.

In October I got the Masterbuilt and the Smoke Daddy. First rattle out of the barrel I decided to make Nova Lox. It was fantastic! I have had 3 different "Welcome to Lox" sessions at my office. The first was with a buddy of mine that is a Jew from South Africa. He couldn't stop eating. I brought Bagels, capers, red onions, cream cheese, and of course, the Lox. I have introduced 3 people to their first lox. They all loved it. The best comment was "Where have you been all my life?"

I have been wanting to make sausage for a long, long time. Got "Charcuterie" for Christmas. I just purchased the KA mixer for two reasons. First I have wanted one for quite a while, and second, I can use the grinder attachment for making sausage. Finally, Costco had it on sale for $249.00 (5.5 quart professional model) down from $299.00, and additionally had a mail in $30.00 rebate. Wow! $299.00 mixer for $219.00. Found the grinder attachment for $38.00 on Amazon. I am set!

Going to pick up a 5 lb. stuffer from Northern Tool this week.

First project: Fresh breakfast sausage from "Charcuterie".

Second project: Boer Wors for my Jewish buddy from South Africa.

Wish me luck!

[MossyMO]

Glad you joined us Snarlingiron, welcome to Smoked-Meat!
There a few sausage making members here so you are in good company!

[Grogger27]

Welcome Snarlingiron.
I'm glad you've joined. I'm a huge fan of salmon lox but never had the "know how" to make it. Feel free to throw out a recipe or two on it. Thanks.
As for making sausage, this is the place to be. Tons of info and advice.

[RowdyRay]

Welcome to Smoked-Meat. Sounds like you have the smoking part down and a good start on equipment. You came to the right place to learn. Gotta warn ya.....You'll soon be addicted. Hehe.

[Fishawn]

Howdy! Welcome to the island.

[Snarlingiron]

Hey, Grogger, Lox is not hard at all.
Roscoe's Lox Recipe

[Critterhunter]

To The Island

[Hoser]

Great to have you here
Hopefully you can teach us a little something during your time spent here.

[SmokinOutBack]

Lots of sausage heads here, nice to have you.

[barkonbutts]

Welcome from Dayton!!Now go smoke some meat!!

[Texas-Hunter]

Welcome to Smoked-Meat.. Hope you enjoy the site..

[crusty ol salt]

welcome aboard, glad you dropped by

[curious aardvark]

Welcome Snarlingiron.
I'm glad you've joined. I'm a huge fan of salmon lox but never had the "know how" to make it. Feel free to throw out a recipe or two on it. Thanks.
As for making sausage, this is the place to be. Tons of info and advice.

lox is cold smoked salmon really couldn't be much simpler :-)

And if you want to make your mate some authentic boer wors look no further than here :-)

Most of the recipes in charcuterie use way way too much added fat. Cut that down and they're pretty good
But I think you'll find a lot more recipes and info right here

[Snarlingiron]

Thanks, Aardvark. I had already found your recipe, thanks to the search function, and that is the one I plan to use. I will post the results. Probably be a few weeks as I will be spending this weekend in Houston. I'm really looking forward to making it. Sounds like some really interesting sausage.

[Doug S.]