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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Tenpoint5 on September 16, 2013, 08:14:20 AM

Title: For All my fellow Sausage Makers!!
Post by: Tenpoint5 on September 16, 2013, 08:14:20 AM
(http://i222.photobucket.com/albums/dd237/tenpoint5/1229847_625973994113591_1634115784_n-1_zpse37292eb.jpg)
Title: Re: For All my fellow Sausage Makers!!
Post by: NePaSmoKer on September 16, 2013, 08:21:03 AM
(http://i868.photobucket.com/albums/ab242/nepas1/2%20rack/More.gif)
Title: Re: For All my fellow Sausage Makers!!
Post by: Saber 4 on September 16, 2013, 08:23:03 AM
Ya'll ain't Right, but you ain't Wrong either.
Title: Re: For All my fellow Sausage Makers!!
Post by: ragweed on September 16, 2013, 10:35:02 AM
I think you two have found a way to grind up the hickory pucks and smoke them in a different way.   ::)
Title: Re: For All my fellow Sausage Makers!!
Post by: cobra6223 on September 18, 2013, 07:38:03 AM
I think Chris was going to try another mad scientists project using squirrel and it's really saying STOP DON'T SHOOT!!!!
Title: Re: For All my fellow Sausage Makers!!
Post by: BAM1 on September 18, 2013, 12:13:03 PM
Stick to shrimp and pork and leave them squirrels for pan frying
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