Sausage
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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!!!
John C.
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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!!!
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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!
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