Tinkering

big casino

Master of the Pit

Dec 15, 2011

1,007

24

Pennsylvania, North of the "Burgh"

• Jan 22, 2012

• #21

hmmmm what do you think went wrong Rick? did you cure those? or where you making a fresh style sausage?

 

gersus

Smoking Fanatic

May 8, 2011

497

12

Mid-Missouri

• Jan 22, 2012

• #22

Aaargh! Store sausage.... 

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,686

1,249

Raleigh,NC

• Jan 23, 2012

• #23

Awesome looking sausage Rick...........  

Looks like 20/80

Joe

 

Last edited: Jan 23, 2012

BGKYSmoker

Nepas OTBS #242

Original poster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Thread starter

Dec 25, 2010

14,265

12,139

Rineyville, KY

• Jan 23, 2012

• #24

boykjo said:

Awesome looking sausage Rick...........  

Looks like 20/80

Joe

Click to expand...

Yeah you said it but i think its more like 90% Fat, 3% pork and 7% chicken

I shoulda figured when i was mixing that it wasnt going to work.