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Recent Posts

  • D

    @cliff Nice. Yeah, OWM is still in business, took a cow there last week, still aging.
    Great bunch of guys.
    Weather is turning here already 100*+ last week, snow in the high country tonight… Sigh. Still beats the city !

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  • C

    @DougSmokes Hello Doug,just noticed you are from the West Slope, I lived in Norwood for about 20 years, I use to take my Deer and Elk up to Grand Junction to “Old World Meats” don’t know if they are still in business, Taylor Park was my favorite fishing hole, have to shake the ice off your sleeping bag in July 🙂

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  • C

    @DougSmokes THX DS, not so fast with the “Inspiration” 🙂 my first mistake was to make 25 pounds of Summer Sausage, it didn’t take long for me to realize that is a lot of sausage,then I decided to make 5 lb, batches, (good choice) just in case I messed up,
    Boston Butts are on sale around here now $1.00 a pound the Chuck was $2.89 still have a Boston Butt left over , by the time you get 17.5 pounds of Chuck and 7.5 pounds of meat ground ,my “Inspiration” was beginning to (Fade) 🙂
    These guys here are not afraid to share their Expert Advice ,if you follow it you will have a great end product (jmo) I got in a hurry with the Summer Sausage and got it to hot and the casing Wrinkled that’s my fault,I know what I did wrong,still taste great . Good Luck DS,

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