30,000 foot view of sausage making yesterday and today. Firing up the smoker for a little bit, maybe 4 hours or so of cold smoke.
2” pork salami(and a triangle of sticks) from HiMountain.
19mm sticks of venison kabanosy from Hank Shaw’s recipe(mostly)
32mm venison hot links from my own recipe
Jbo
2” pork salami(and a triangle of sticks) from HiMountain.
19mm sticks of venison kabanosy from Hank Shaw’s recipe(mostly)
32mm venison hot links from my own recipe
Jbo