Some hotlinks and linguica packaged and ready, plus some kabanosy and a texture shot of weijska.
Stocking up...
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Re: Stocking up...
Same here, Wow
How bout some more beans Mr.Taggert? I'd say you've had enough!
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Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
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Re: Stocking up...
I am WAYYYY out of practice on making sausage. All these look fantastic!!!
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Re: Stocking up...
Impressive!! I really like the labels. Makes it look professional. How did you make those or did you order them somewhere?
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Re: Stocking up...
Griff, I ordered the labels off of vistaprint. Easy and most importantly cheap. They hold up on damp packages too. The meat labels I bought from Allied Kenco. They're like 3.25 for a thousand. They do look a bit more professional and that's why I like them. I think when you make something like sausage for folks it's important to let them know you don't cut corners and I think packaging is important to that.
- atcNick
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Re: Stocking up...
Looks good. How long did you dry the kabanosy for?
-Nick
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Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
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- Rustler
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Re: Stocking up...
3 days at about the mid-50's with a fan blowing. Then, they're stored in paper sacks or vacuum packed. I found if they're put into ziplocks they get mushy.
- ChileFarmer
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Re: Stocking up...
Sancho, great job. I like it. All looks mighty good. CF
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