Welcome

SausageTalk started years ago as a hobby. I was making sausage with a neighbor, trying things, messing them up, and slowly learning what actually mattered. It was never about chasing recipes for the sake of it. It was about understanding why something worked so you could do it again on purpose.

That is what this community is for.

Sausage making, fresh and cured. Smoking. Meat science that is practical and understandable. Technique over shortcuts. Gear that is worth owning. Real experiments with honest results.

You do not need to be an expert to be here. You do not need expensive equipment. Curiosity matters more than experience. Asking good questions matters more than pretending to know everything.

Digg reopening felt like a good place to start something like this again. Discussion first. Fewer incentives to perform. More room to actually talk through ideas and mistakes.

Post your first batch. Post the one that went wrong. Ask the question you think might be obvious. If you have been doing this for a long time, share what you have learned.

Glad you are here. Let’s make something good.