<![CDATA[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!!!

0_1547307917370_19mm BBR bologna Hot with pep jack cheese.JPG 0_1547307927392_BRB breakfast.JPG

]]>https://waltonsdev.nodebb.com/topic/1008/sausageRSS for NodeThu, 10 Sep 2026 23:08:21 GMTSat, 12 Jan 2019 15:45:19 GMT60<![CDATA[Reply to Sausage on Mon, 14 Jan 2019 16:43:35 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/3336https://waltonsdev.nodebb.com/post/3336Mon, 14 Jan 2019 16:43:35 GMT<![CDATA[Reply to Sausage on Mon, 14 Jan 2019 14:33:07 GMT]]>Here’s the finished sticks all sealed up and the breakfast is getting some smoke.
1_1547476211836_IMG-0016.JPG 0_1547476211834_IMG-0015.JPG

]]>https://waltonsdev.nodebb.com/post/3326https://waltonsdev.nodebb.com/post/3326Mon, 14 Jan 2019 14:33:07 GMT<![CDATA[Reply to Sausage on Mon, 14 Jan 2019 14:28:03 GMT]]>Parksider Wow, that looks awesome!

]]>https://waltonsdev.nodebb.com/post/3325https://waltonsdev.nodebb.com/post/3325Mon, 14 Jan 2019 14:28:03 GMT