Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: CANNON-MAN on December 10, 2019, 07:59:26 PM
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Well we ran out of summer sausage so we did another 160 pound batch. A few new videos. Here is using and filling the stuffer.
https://vimeo.com/378649594
now filling the smoker.
[url]] (http://[/url)https://vimeo.com/378649594
now filling the smoker.
http://https://vimeo.com/378661718
now the hot water bath and the bloom
http://https://vimeo.com/378658865
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I wish I had the time and skills. Thank you for posting
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I wish I had the time and skills. Thank you for posting
X2!