Cotto Tomorrow

BGKYSmoker · Dec 5, 2011

BUGSYDOG said:
Have you ever cold smoked cheese and added any for flavor in the past to your sausage?

I have a few times.

frosty · Dec 5, 2011

Nepas, WONDERFUL work. Really appreciate all the Q-view. Really a work of art.

BGKYSmoker · Dec 5, 2011

Frosty said:
Nepas, WONDERFUL work. Really appreciate all the Q-view. Really a work of art.

Thanks

couger78 · Dec 5, 2011

Frosty said:
Nepas, WONDERFUL work. Really appreciate all the Q-view. Really a work of art.

...and Tasty looking!

—Kevin

ldrus · Dec 5, 2011

nepas said:
140 no smoke dries the outside of the casing. Casings will bleed moisture from the meat, smoke adhears better to dry casings.

Thank you sir.!

BGKYSmoker · Dec 6, 2011

Got the Cotto sliced for the party on Sat.

dward51 · Dec 6, 2011

Nepas,

You and the others here never cease to amaze me! Great looking Cotto....