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Unread 02-01-2011, 08:35 PM   #30
Chef Country
is one Smokin' Farker

 
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Join Date: 07-26-09
Location: Wellington, KS
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I make my own sausage and process my own deer, been making deer brats and summer sausage for the past 4 years, here is my new setup I'm working one falling on tight times at the time but hope to have it finished as soon as business picks up here is a pic. I picked up the counter 5 ft counter top for 10 bucks at a outlet store, part of the laminate on the edge is square instead of rounded big deal im going to bet another counter that is 10 ft long to run length ways with the sink attaching to the other counter, its going to host my 20 year old grinder that weights 60lbs, and will have built in paper dispenser for wrapping brats and i am planing on a 20 lb meat mixer, big fridge and maybe some other goodies along the way



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Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen
UDS that gets used more than traeger
Shop built 300 gal smoker
Traeger bbq 125 with digital 180 controller
collecting parts for a 500gal reverse flow build
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