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Some Sausage-production adjustments necessary...

post #1 of 6
Thread Starter 

In our kitchen, I've drying racks and cooling areas I use for drying & blooming sausages. Outside I have a similar set-up by the smoker. Just hang 'em & forget 'em...

 

This is all going to change in about two weeks.

 

I'm in the process of raising the height of counter work spaces, drying racks, and building some partition gates in certain areas in order to keep our newest addition, named ''Lola,"—a 7-month old Great Dane pup, from partaking in the unauthorized consumption of my sausages, sticks, etc.

 

The challenge is, when full-grown, her head will reach over 48".

 

—Kevin

 

lola.jpg

post #2 of 6

She's a beauty!

post #3 of 6

She looks like a sausage stealer to me, probably every chance she gets...

post #4 of 6

Yikes 48"  sounds like you will have to set up production in the attic to keep the sausage robber out!!!!

post #5 of 6
Thread Starter 
Quote:
Originally Posted by BlueBombersfan View Post

Yikes 48"  sounds like you will have to set up production in the attic to keep the sausage robber out!!!!


Yeah, I may have to some changes...biggrin.gif

5321626472_98d7d19616_z.jpg

 

post #6 of 6

HHAHAHAHAHAHAHAHAH

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