270WSM Congratulations on everything to both of you. You both have great helpers to get the job done. Yes, that Spanish Red Wine helps just about everything.
A little bit of sausage smoked today.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Lance I’m with processhead I’d like to see some pictures of that smoker.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
Lance Wow. How much sausage is that? Great looking smoke house. She’s a beaut.
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I want a smoke house like that!!! Kool
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He posted it here a while back:
https://meatgistics.waltonsinc.com/post/5629 -
Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
Ridley Acres Thanks for posting that link i was looking for it but couldnt figure out how to find it. Im a little techninally challenged.Lol
You never work a day in your life if you love what you do.
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
wdaly thats just ove 250 lbs
You never work a day in your life if you love what you do.
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Lance
Was just looking at that previous post of your smoker… Still tearing up… Amazing! -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Lance That is one fine smoker. You would definitely need to do some processing to overload it.
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“Little bit of sausage” I could eat that in one sitting!! ROFL!!! Well done my friend
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Lance over 250lbs . WOW nice job
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