Jim Almquist Posted September 24, 2016 Share Posted September 24, 2016 Just got done mixing up 30lbs of Old Fashions wieners and 15lbs of ring Bologna. Tomorrow it will be stuffing and smoking all day. Freezer should be full for a while or at least I hope. My Grandson who is 16 months old loves the Old Fashion wieners and Polish. PurpleFloyd and bobberineyes 2 Quote Link to comment Share on other sites More sharing options...
delcecchi Posted September 24, 2016 Share Posted September 24, 2016 attsa lotta sausage..... You and the kid will have to hit it pretty hard... elkrivermn 1 Quote Link to comment Share on other sites More sharing options...
Mike89 Posted September 24, 2016 Share Posted September 24, 2016 need help eating that, Ill help! Quote Link to comment Share on other sites More sharing options...
Jim Almquist Posted September 24, 2016 Author Share Posted September 24, 2016 Some will be gifted and some for get to gathers with friends and family. One of my favorites when out on the hardwater. Quote Link to comment Share on other sites More sharing options...
delcecchi Posted September 24, 2016 Share Posted September 24, 2016 OK, but attsa still a lot of sausage... Quote Link to comment Share on other sites More sharing options...
PurpleFloyd Posted September 24, 2016 Share Posted September 24, 2016 I hear ya. Just stuck a batch of venison summer sausage in the smoker and that will go till late tonight. Then I have a pork tenderloin that is all rubbed and sitting in the fridge waiting it's turn in the smoker for tomorrow. bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted September 24, 2016 Share Posted September 24, 2016 Sounds awesome Jim, you still running the smoker box piped to the smoker? That's one heck of a set up if I remember right! Quote Link to comment Share on other sites More sharing options...
Jim Almquist Posted September 25, 2016 Author Share Posted September 25, 2016 Yes still like that setup for adding smoke. I decided to try some trays instead of hanging. Last weekends Polish would untwist which I did not care for and a few broke the skins while trying to hang. Side note the Polish patty's from the left over that could not be pushed thru were great on the grill. Might have to leave some in bulk form on purpose next time. bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
Jim Almquist Posted September 30, 2016 Author Share Posted September 30, 2016 The Ring Bologna turn out great !! Another great spice from Curly's ! The Old Fashion franks were great in patty form without smoke and plan to give the finished product a try this weekend. Need to give his new Cajun spice a try soon. bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
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