looking for an Old School Sausage maker

[SHACK]

Now dont get me wrong, but I dont want to hear about how great the pepperoni was or the smokies or the jerkey, or the same old boring "salami"
Im looking for a new sausage guy, not the run of the mill stuff most guys make, I want a guy who can make some real treats, dry/smoke/mould cured salamis like cervalat, hungarian, landjaeger, some great old world sausages.
I used to use Victor at AK sausages, but now that hes gone and retired my options seem bleak.

Anyone have a great guy? I dont anymore and its killing me!

Help please!!

[Steeleco]

Having a location other than the one in your profile might assist others in giving you advice! In the LML there's Hansols Deli in old Cloverdale. Take a look at the cutters list in the mainland section and start making some calls!

[Sylus]

Having a location other than the one in your profile might assist others in giving you advice!

I figured he meant Surrey!

[SHACK]

Sylus is bang on lol surrey but willing to travel should it be needed

[pnbrock]

I sure miss AK sausage ��

[ultramafic]

I sure miss AK sausage ��

I will second that.... Our games sausage experiences have been unsatisfactory in my opinion ever since Victor retired.

mike

[Edzzed]

I have never been there but this place comes to mind. https://www.google.ca/maps/@49.1078003,-122.7347472,3a,48.9y,357h,83.89t/data=!3m7!1e1!3m5!1sp7MzKZGt2ccRDJhCCEwN9A!2e0!6s% 2F%2Fgeo0.ggpht.com%2Fcbk%3Fpanoid%3Dp7MzKZGt2ccRD JhCCEwN9A%26output%3Dthumbnail%26cb_client%3Dmaps_ sv.tactile.gps%26thumb%3D2%26w%3D203%26h%3D100%26y aw%3D328.48993%26pitch%3D0!7i13312!8i6656?hl=en

[SHACK]

Victor was the best I have found in 27 years ���� and I'll second your comment about being "unsatisfactory" as a whole for the other eight or ten other places I have tried.
to much focus on pepperoni and the like, nothing I would want to break bread with, and pull out my favorite beer!

[Getbent]

Just a thought, as old world craftsman in many trades are getting harder to locate, perhaps make your own curing chamber.
I have just started to go down that road, tons of information and recipes out there...started making my own fresh and smoked sausage about 4 years ago and now want to go down the cured meat path as well...Just a thought as I said

[Hublocker]

I personally like my venison "as is" primarily because any so called sausage or pepperoni or other prepared sausage friends have offered me all taste the same as if all the butchers use the same spice mix.

If I could find a maker who could replicate saucissons secs as made in Alsace, then I'd be tempted once to have some made.

[boxhitch]

2 or 3 I can think of here in the Okanagan

DIY curing
tngun.com/guest-post-how-to-make-your-own-curing-chamber/
honest-food.net/cured-meat/

So many ways to prepare foods and so little meat to use , may have to go to the auction mart for a beef (