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Y'all Wanna Make Some Venison Sausage: Live?

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    #31
    Originally posted by Michael View Post
    These Bohemians will put anything in their sausage...especially cabbage.
    [ATTACH]839446[/ATTACH]


    Bohemians are the only ones who know what they are doing.....all y'all prdel's need our help!!


    Sent from my iPhone using Tapatalk

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      #32
      Originally posted by czechaholic View Post
      Bohemians are the only ones who know what they are doing.....all y'all prdel's need our help!!


      Sent from my iPhone using Tapatalk

      That's why I jumped in with the folks with the funny names!
      My Flickr Photos

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        #33
        They know what they are doing

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          #34
          Y'all Wanna Make Some Venison Sausage: Live?

          Originally posted by Michael View Post
          That's why I jumped in with the folks with the funny names!


          Not funny names...just normal!
          Smith,Jones,White,Anthony,Middleton....those are funny!!


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          Last edited by czechaholic; 02-04-2017, 07:08 PM.

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            #35
            I now have an urge for some sausage.

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              #36
              Those sausages look old world amazingness.


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                #37
                How long the sausage gonna hang in the smoke house? What yall gonna do in the meantime?

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                  #38
                  In for the pics! Looking good so far!

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                    #39
                    The not so fun part

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                      #40
                      Originally posted by Texas Grown View Post
                      How long the sausage gonna hang in the smoke house? What yall gonna do in the meantime?


                      Just over night for the sausage we plan to cook. Dry sausage will hang for at least 10 days depending on weather.

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                        #41
                        Originally posted by Stolle View Post
                        Just over night for the sausage we plan to cook. Dry sausage will hang for at least 10 days depending on weather.
                        Thanks.

                        Looks like you could use a bigger vacuum sealer. Yall about wore the logo off that one . Love the 16" heat bar in mine.

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                          #42
                          Duck on down and get you some

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                            #43
                            Looking good!

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                              #44
                              Originally posted by Stolle View Post
                              Duck on down and get you some

                              So juvenile! LOL!

                              Big thanks to the 2017 "Brushy Sausage Making Team", Matt, GJ, Todd, Peanut, Steve, John, Stevie and the dude from China (TX) with the over-the-top-kick-*** stories!

                              I have more pics to post, but I took HOURS of video that I'll have to parse through for the next Video Journal.
                              My Flickr Photos

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                                #45
                                That's awesome I will be helping make sausage in LG next weekend with a "crew".

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