Sausage
-
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!!!
-
Parksider Wow, that looks awesome!
-
Here’s the finished sticks all sealed up and the breakfast is getting some smoke.
-
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!
Suggested Topics
Sponsored By:

Visit waltonsinc.com to find everything for meat processing.
Walton's - Everything But The Meat!