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Let's Talk BBQ
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Cured Meats & Food Preservation
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Cured meats & Food Preservation
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Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
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2014 Sausage Making
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Topic: 2014 Sausage Making (Read 1960 times)
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mikecorn.1
Hero Member
Posts: 3365
Richwood, Texas
2014 Sausage Making
«
Reply #14 on:
January 05, 2014, 09:18:10 PM »
Great looking batch. Sorry to hear about your PID.
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MIKE
Bradley DBS4 (dual 500w, fan)
Charbroil SRG
Pit Barrel Cooker
New Braunfels Hondo Smoker
Pappymn
Hero Member
Posts: 12342
2014 Sausage Making
«
Reply #15 on:
January 05, 2014, 10:26:31 PM »
I want more info on the fancy knife.....
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Pappy
Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109
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« previous
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Let's Talk BBQ
»
Cured Meats & Food Preservation
»
Cured meats & Food Preservation
»
Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
) »
2014 Sausage Making