I've looked at a bunch of builds and sausage hanging bars. I'm not sold on buying 1" dowel rods. So, I was thinking of using solid oak (which I have) strips for hanging sausage. I've actually thought about rebar, or maybe a flat piece of flat iron stock, seasoned like an iron skillet.
What do you all think, and have you used either?
What do you all think, and have you used either?
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