Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on August 14, 2015, 05:20:04 PM

Title: Sausage Batches
Post by: nepas on August 14, 2015, 05:20:04 PM

I'm not used to doing small batches of sausage. Pork

Some beer sticks heading to KY. Be there early  :D

(http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/beerstik.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/beerstik1.jpg)

Title: Re: Sausage Batches
Post by: sliding_billy on August 14, 2015, 06:32:32 PM

...and I repeat.  Care package. Texas.

Title: Re: Sausage Batches
Post by: ACW3 on August 14, 2015, 06:34:43 PM

I have some of your Peach Shine recipe and some of my Strawberry Vodka to bring along.  Pick up some beer before we arrive.

Art

Title: Re: Sausage Batches
Post by: muebe on August 15, 2015, 11:28:57 AM

They look good!

Title: Re: Sausage Batches
Post by: TentHunteR on August 15, 2015, 02:24:15 PM

Quote from: muebe on August 15, 2015, 11:28:57 AM

They look good!

I agree!