Favorite team:	LSU
Location:
Biography:
Interests:
Occupation:
Number of Posts:	7
Registered on:	4/29/2014
Online Status:	Not Online

re: Name that weed….

Posted by CJB3 on 8/17/21 at 2:03 pm to CrawDude

Thanks for the help, with the pic and the weed lol!

Home & Garden

Jump to Post View Topic

re: Name that weed….

Posted by CJB3 on 8/17/21 at 12:35 pm to CrawDude

LINK

This is a better pic of the root structure if that helps

Home & Garden

Jump to Post View Topic

Name that weed….

Posted by CJB3 on 8/16/21 at 7:46 pm

Popped up a couple weeks ago, very shallow rooted and it is choking out the St Aug

Home & Garden

Jump to Post View Topic

re: Who here makes their own sausage?

Posted by CJB3 on 4/5/18 at 10:03 am to BRgetthenet

I just spray them down with the hose when they are done to kill the cooking process then let them hang for another half hour or so to dry.

Food and Drink

Jump to Post View Topic

re: Who here makes their own sausage?

Posted by CJB3 on 4/3/18 at 8:13 am to mouton

We use Cabela's Carnivore grinder with stuffing attachment and it works great. The stuffing funnel has an auger extension built in that helps push the sausage through and really makes it nice. Made 170# two weeks ago and have made close to 800# with it since I got it 3 years ago.

We use the collagen casing, its just easier to work with.

Also use a 3'x3' propane fueled smokehouse with pecan, normally cook around 225 degrees for about 4 hours.