Sausage making class

Blackriver · Post by **Blackriver** » Wed Jan 16, 2013 21:09

In Madison, Wisconsin they are offering sausage making classes. It is a fresh sausage making class. I talked to them and they said they are not offering smoked sausage classes at this time. I just wanted to let other members know if they are interested. They also have a class where you get to butcher a pig.

http://undergroundfoodcollective.org/bl ... oes-online

el Ducko · Post by **el Ducko** » Thu Jan 17, 2013 03:52

...which reminds me, is "Project B" complete? (...or if not, what's next? We kinda ran afoul of the demands of the holidays.)
...any ideas for "Project C"?

Chuckwagon · Post by **Chuckwagon** » Thu Jan 17, 2013 15:32

See this post in "Project B" in the "Beginners" forum:

Project B, after the holidays, is waiting for the interest to pick back up. As we expected, most everyone ran out of time and bucks just before Christmas and we paused our progress. Our last effort was a hickory beefstick to be made for holiday gifts. Most people who make this stuff are very happy with their results.

Folks have worked hard to learn the basic sausage making skills. When everyone's ready, we should press on and go into the first steps of making a fermented-type sausage. The last effort in "Project B" is an introduction to fermented sausages. After that, we should change the topic's name and go into a more advanced plan, making fully-fermented sausage. There is a lot of know-how involved with this type of sausage and members will have to study some advanced material as well as making a curing and fermenting chamber. The last time I got to this point with a group, there was some difficulty due to the expenses involved. On the other hand, "Project A" (Alysandra Salami) was a complete success with the members of WD here.

I don't think we should rush the "fermented sausage" project. There's just too much to it to be "sloppy quick". I'd like to suggest using the entire remaining part of 2013 to develop:
1. a fermenting chamber
2. a curing facility (or chamber)
3. a competent and organized course of study
4. a self -"testing" effort to rate your understanding
5. a rate of learning that is comfortable with your finances
6. a rate of "hands on" sausage making efforts to be financially comfortable.

I believe Project B has been a valuable learning tool as it has given much-needed experience to quite a few folks. Now, it's time to advance our skills and knowledge.

Also, we should try some nice ham and some bacon recipes. I'd like to suggest making some cured & smoked turkey for a nice Easter project.

How about your thoughts? Could I get a little feedback at this point?

Best Wishes,
Chuckwagon

el Ducko · Post by **el Ducko** » Thu Jan 17, 2013 17:48

Hot dog! (...the homemade type.) Now yer talkin'.
I'd better go look up that beef stick recipe, pronto.