Axis Salami

[Shiner]

After a few years of tweakin, We got er nailed. And its easy. 50/50 venison/pork, bout 8-10 lg jalapenos, couple bags of shreaded cheese, a little extra pepper and a bag of Old Plantation seasoning and bake. Lordy is good

[Shiner]

.

[txsteele]

I wuz about to call you out for no pics

Looks great

[Shiner]

type on PC, send pic from phone

[sroswat]

I'll take 3 rolls please...

[RGarza34]

Man, that sounds great!

[Stolle]

Looks good! Lot of work, but its worth it.

[EZ-10RANCH]

Man I'm droolin... Nice job!!

[bklem]

Mike, do you use the high temp cheese? I'm gonna come by for a sample and specefics. Did almost 200lbs last year and it was good but sounds like much more labor intensive than yours. I did use a big BBQ pit to get my internal temp up to 165 on that much meat all at once. Worked great.

[wilded]

Looks great. Where do you buy those transparent casings? I made 40 pounds of Summer sausage and hot links this last weekend. ET

http://wildedtx.blogspot.com/2013/01/homemade-summer-sausage.html

[Dspivey]

Looks tasty

[TX_bowhunter37]

wow that is alot

[HIDE-N-SEEK]

What type of casing and where did you get it?