Smoked sausage

[calldoctoday]

holley Great Job, enjoy them.

[bocephus]

holley They look really good, hope they taste as good as they look. Enjoy!

[cdavis]

holley looks good. Congrats

[Denny O]

holley Very nice looking!
But,

Next time ya just gotta make more!

Those will be gone in a heartbeat!

[holley]

@dennyo I have more in the smoker and 30 lbs in the fridge to finish smoking this weekend

[wdaly]

holley Great looking sausages. Know you’re going to enjoy those.

[Garry Tarpley]

yummy makes me want to make some!!!

[Ted Frodyma]

holley Looks great! Good job!

[pepperettes]

holley nice job!

[pepperettes]

This post is deleted!

[PapaSop]

holley
First of all, welcome to the community.
Your sticks look great. I’m guessing this is not your first attempt at this? Please share your process, smoker and whatever else. Obviously we like pics around here.

[calldoctoday]

holley & of course, don’t forget to go Blue! Put a little variety in your colors.

[PapaSop]

calldoctoday said in Smoked sausage:

holley & of course, don’t forget to go Blue! Put a little variety in your colors.

Lol… Knew that would wake someone up.

[pepperettes]

holley not sure, what’s the team Color’s all about, I’m new to the site.
Thanks
Terry

[PapaSop]

pepperettes said in Smoked sausage:

holley not sure, what’s the team Color’s all about, I’m new to the site.
Thanks
Terry

Welcome to you as well. The colors are kind of a tongue in cheek thing. Something Austin and Jonathon started.
Do a search on color wars. Perhaps some insight.

[Bob Stehlik]

We all know that BLUE is the only team to choose!
Seriously though, PapaSop is right, it’s all tongue in cheek and we have a lot of fun with it.

[kyle]

holley very nice. welcome to the community. Thanks for posting a pic of your finished product.

[cdavis]

pepperettes and holley welcome to our community.

[calldoctoday]

pepperettes Welcome to the neighborhood, we hope you have a lot of fun & learn a lot along the way. Yes indeedy, like Bob Stehlik & PapaSop say, Blue is all you’ll ever need. But what really matters is all the fun & ribbing we get that comes with it!

[holley]

PapaSop thank you! No this isn’t my first time I’m still pretty new to sausage making but I think I have finally got the whole process down I have a small master built smoker and I am using waltons temp schedule.