Sausage

[Parksider]

We banged out 40# of our house bologna in 19mm smoked collagen, 20 hot with pepperjack and 20 mild with cheddar. Then finished up with 20# of breakfast in the pretubed 24mm sheep casing. In the cooler now and headed for the smoker!!!

[sstory]

Parksider Wow, that looks awesome!

[Parksider]

Here’s the finished sticks all sealed up and the breakfast is getting some smoke.

[Jonathon]

Parksider That’s looking good man, I love the fact that you guys go with labels even though you arent selling it, takes it from the serious hobby to lowkey obsession!