Cue the crickets

[KevinG]

Yep, that's how I do my sausage. Nothing wrong with racking them.

[Tenpoint5]

Nothing wrong with that at all.

[Keymaster]

I'm sure there nice and bright red by now, Can't wait to see them all shrunk up and sausage stick lookin  ;D

[ArnieM]

I'm getting hungry.  :-\

[NePaSmoKer]

Thats what i'm talkin about  ;D

Looks good Ron

[ronbeaux]

Are you saying I should go check them???

[Keymaster]

Uh Huh  ;D

[NePaSmoKer]

Are you saying I should go check them???

I check about every hour.

Just for the halibut  :D

[Keymaster]

I remember about twenty years ago My father-in-law needed to tie up a roast. I watched as he went out in the garage and took his knife and cut the roll of string off his youngest daughters kite. He then proceeded to go in the kitchen and tie up his roast, I asked him " are you sure your suppose to use that polyester string for that" his response was "It's Butchers kite string"  ;D Roast turned out great  :)

[ronbeaux]

Ok, I checked them. They are still there. ;D

[smokeNcanuck]

Glad to see ya got all you supplies today Ron.  Those sticks look great, and I always rack my sausage as well.
Sometimes I'll hang larger summers for the smoke but then I'll rack them to finish, haven't hand any complaints yet ;)
Looking forward to seeing the final product.

[ronbeaux]

Now I need to figure out how to get a temp probe in there. They are not much bigger than my probe ::) ;D

[SouthernSmoked]

Well??

Are we there yet? Are we there yet??

[ronbeaux]

I poked one. From what I could tell it was 138 internal. They look really really red! I jacked up the temp to the final setting of 180 and by the time the OBS gets there they should be ready to bloom.

Gimme another hour.

Pop fizz

[NePaSmoKer]

I poked one. From what I could tell it was 138 internal. They look really really red! I jacked up the temp to the final setting of 180 and by the time the OBS gets there they should be ready to bloom.

Gimme another hour.

Pop fizz

Watch that 180  :o