I am certainly not an expert, but I do have a good time making them. If you’re interested in learning or just watching the process, let me know. I am considering a Saturday morning class. I will have to charge for the casings and meat unless you want to bring your own. If we make a fresh sausage/hot dog/wieners you can take the finished product home with you ready to eat. If the recipe requires an overnight cure (for slow smoking) You can still take them home and smoke them the next day or after they’re cured you can freeze them for another day.
