Thread
:
Sausage and salami
View Single Post
February 19, 2019
#
164
pmcgrady
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
170# summer sausage ready for the smokehouse (60% beef 40% pork)
17# of all pork Soppressata
Sent from my iPhone using Tapatalk
pmcgrady
View Public Profile
Find More Posts by pmcgrady