Results 3,241 to 3,250 of 3287
04-04-2017, 06:32 PM #3241
I got your point OCD, but the open door was just there, so like Mike, I ran through itLook sharp and smell nice for the ladies.~~~Benz
04-04-2017, 10:57 PM #3242
Well here it is. The next sausage project should be easier.
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04-04-2017, 10:59 PM #3243
04-04-2017, 11:49 PM #3244
04-06-2017, 12:30 AM #3245
. I cooked these sausages in a crock pot for 8 hours....put them in this morning....and went to work....Wicked Good !
04-06-2017, 12:34 AM #3246
04-06-2017, 12:39 AM #3247
Yes on low.....just put a cup of water in....peppers and onions and 20 sausages...no sauce
04-06-2017, 12:40 AM #3248
..Set it and forget it
04-06-2017, 01:02 AM #3249
I very well may be doing sausage and peppers this weekend since I'm stocked again.
04-06-2017, 06:06 PM #3250
Speaking of Sausage-------
4Lbs of Elk, 3Lbs of Pork with a summer sausage mix that I decided to give a try. All stuffed into mahogany colored snack stix sized collagen casings. This is only the second time I've ever used a premix sausage mix, the other was a sample from a supplier that I was buying Prague Powder #1 from.
Anyway this is the first batch with the upgraded heating unit/which worked Wonderfully!
Right before adding the damp hickory chips. Sorry didn't notice the crap on the lens.
A few hours later and the sausage after being sprayed to cool them down and help reduce the wrinkling.
Right before being cut up.
Cut into handy sizes.
Packaged and ready to be either given away or frozen for consumption later.
The sun finally came out so I can post a picture of what the sausage ACTUALLY LOOKS LIKE as the indoor lighting messes with things.
Thanks for looking!
Last edited by cudarunner; 04-07-2017 at 12:43 AM.Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
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