Apr 4, 2009 #21 OP OP wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Hams are done…. We did up 30lbs Fresh Polish Sausage Out go the hams and in goes the Smoked Polish Sausage….70lbs of it Hillbilly we lined the inside with the backer board and caulked the seams with food grade sliicone….
Hams are done…. We did up 30lbs Fresh Polish Sausage Out go the hams and in goes the Smoked Polish Sausage….70lbs of it Hillbilly we lined the inside with the backer board and caulked the seams with food grade sliicone….
Apr 4, 2009 #22 Griff Master Chef Joined Mar 13, 2005 Messages 5,564 Location Anchorage, Alaska Wow, the Witt family has been busy. Looks real good.
Apr 4, 2009 #23 OP OP wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY We also did up 10lbs of Apple Cinnamon Sausage....we fried up a little patty thats some good stuff
Apr 4, 2009 #24 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. wittdog said: We also did up 10lbs of Apple Cinnamon Sausage....we fried up a little patty thats some good stuff Click to expand... Okay, cough up the recipe!
wittdog said: We also did up 10lbs of Apple Cinnamon Sausage....we fried up a little patty thats some good stuff Click to expand... Okay, cough up the recipe!
Apr 4, 2009 #25 OP OP wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Smoked Sausage is well on its way…it has another 10* to go…I went out and gave them a spin…and took a few pics… We even had time to bake an apple pie today…
Smoked Sausage is well on its way…it has another 10* to go…I went out and gave them a spin…and took a few pics… We even had time to bake an apple pie today…
Apr 4, 2009 #26 OP OP wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Sausage is done…..a few more beers while it blooms then into the Fridge and goodnight…
Apr 4, 2009 #27 Pigs On The Wing BBQ Master Chef Joined Apr 29, 2005 Messages 6,922 Location Akron New York Looking fine there Dave! Pigs
Apr 5, 2009 #28 Hillbilly1 Sous Chef Joined Nov 23, 2008 Messages 724 Location A Hollar in Northern Iowa That be a pile a sausage! Excellent work!
Apr 17, 2009 #29 D dollarbill Head Chef Joined Apr 7, 2008 Messages 2,416 Location Colorado Damn witt...makes me wanna build a smokehouse and learn sausage & ham skills too.