This years sausage production

[Almi]

In the past month I have made up 22lbs of Summer Sausage, 10lbs of Salami, 15lbs of Andouille and 15lbs of Old Fashion Franks. There have been some great sales on 80/20 and porkbutt so have been kept busy on the weekends. Here is a pic of the Salami in the smoker and the OFF when they came out of the smoker. I smoke for flavor and finish in the oven to get them up to temp.

 

[JG358]

And that's a wrap.

 

[JG358]

Certainly not my best but it will do.

 

[Almi]

Looks good to me and by the color of the string it should have just the right amount of smoke.