re: The Meatatory in Ascension Parish

We look to be open sometime in August. Right now I use a Rectec BFG. My new smoker is made by Cookshack. I also will be investing in either a Boathouse smoker or pit from Primitive pits. I will eventually hold a smoking class or some sausage making classes once we get more established. Man kinda like the post above with beer, I like to push boundaries, if the concept works great. If it doesn't back to the drawing board. I have a bunch of ideas in my notebook. I get inspired over different cuisines and how to make it into sausage. A few ideas coming up Cuban sandwich sausage, and a bacon pancake sausage.