Some Sausage-production adjustments necessary...

Discussion in 'Sausage' started by couger78, Aug 30, 2011.

  1. couger78

    couger78 Smoking Fanatic

    In our kitchen, I've drying racks and cooling areas I use for drying & blooming sausages. Outside I have a similar set-up by the smoker. Just hang 'em & forget 'em...

    This is all going to change in about two weeks.

    I'm in the process of raising the height of counter work spaces, drying racks, and building some partition gates in certain areas in order to keep our newest addition, named ''Lola,"—a 7-month old Great Dane pup, from partaking in the unauthorized consumption of my sausages, sticks, etc.

    The challenge is, when full-grown, her head will reach over 48".

    —Kevin

    [​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    She's a beauty!
     
  3. terry colwell

    terry colwell Smoking Fanatic

    She looks like a sausage stealer to me, probably every chance she gets...
     
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Yikes 48"  sounds like you will have to set up production in the attic to keep the sausage robber out!!!!
     
  5. couger78

    couger78 Smoking Fanatic

    Yeah, I may have to some changes...[​IMG]

    [​IMG]
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    HHAHAHAHAHAHAHAHAH
     

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