From Whitefish Bay, WI. Former Restaurant Chef and Culinary instructor who has worked in NYC, Chicago, and Milwaukee. I work for Gilbert’s Craft Sausages, a growing brand, specializing in chicken sausage. Our co-packer is in Denmark WI. I have been involved managing the Culinary and Marketing events program for several years and have recently been asked to focus on developing new sausage flavor profiles in association with the co-packer. I changed careers at age 30, packed up my belongings and headed to the CIA for an education. My friend and mentor at that time was Chef Brian Polcyn, a Detroit area Restaurateur (https://chefbrianpolcyn.com/about) and author of 3 books, with Michael Ruhlman, on charcuterie. I’m now ready to stop talking about sausage making and start doing. I just purchased the 7# Walton’s stuffer and look forward to learning the craft sans the Kitchen Aid mixer. My hope is to win the November Giveaway , a Weston #32 Meat Grinder, and return the Kitchen Aid to the baking shelf for good. I’m excited to have found waltonsinc.com and look forward to membership at Meatgistics. I don’t yet own a smoker but I just bought my first ever gas grill. I have had weber kettles since the 70’s.

Thank you!

JPAP Welcome. I’m relatively new as well.

Njlungbuster Welcome, Mike. What did you oreder?