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View Full Version : Blue and Gold Sausage and such


olevetonahill
11/17/2013, 09:01 PM
If any one has Kids or what ever selling this stuff Let me Know, I want a Bunch . we can ship Or i can pick up between here and Western Ok !
Thanks
kbsooner21
11/19/2013, 02:16 PM
Dang! Lady at my office was selling some about 3 weeks ago. Supposed to get the delivery today. I'm thinking breakfast for dinner tonight :)
olevetonahill
11/19/2013, 05:51 PM
Dang! Lady at my office was selling some about 3 weeks ago. Supposed to get the delivery today. I'm thinking breakfast for dinner tonight :)

My Ex DIL gave a 2an 1/2 lber . Its dayum good stuff. I cut it up in patties and refrose em Just toss 2 in a pan while Im drankin coffee then fry me up some Farm fresh eggs and I got it made .
olevetonahill
11/19/2013, 06:09 PM
Cool, Ex DIL just called and some group that she knew about just sold a bunch and got stuck with Maybe 2 cases. Tolt her I wanted em , Will know fer sure tomorrow.
OULenexaman
11/20/2013, 02:51 AM
I love that stuff.
diverdog
11/20/2013, 07:01 AM
Cool, Ex DIL just called and some group that she knew about just sold a bunch and got stuck with Maybe 2 cases. Tolt her I wanted em , Will know fer sure tomorrow.

Sausage party at Vets! Oh wait that didn't sound right. Lol
olevetonahill
11/20/2013, 09:22 AM
I love that stuff.

Yup, It has a great taste and dont cook down to nothing. Aint all full of Lard.
KantoSooner
11/20/2013, 09:24 AM
I won't tell you why it doesn't cook down, but let's just say it has nothing to do with meat/fat ratio.
olevetonahill
11/20/2013, 09:27 AM
I won't tell you why it doesn't cook down, but let's just say it has nothing to do with meat/fat ratio.

Tell me, I dont care. It still tastes Great!
Serious
KantoSooner
11/20/2013, 09:38 AM
Water binding extenders. Don't know what they use now (it can range from pasta flour to starch to carrageenan and so forth), I tried to sell them some a while back. They were happy with whatever they currently use. Don't even have to put it on the label if you add less than 2%.
It sets up and holds water, sometimes up to 4X its own volume. Makes everything all plump and juicy. And cuts the hell out of 'shrink'.
olevetonahill
11/20/2013, 10:19 AM
Water binding extenders. Don't know what they use now (it can range from pasta flour to starch to carrageenan and so forth), I tried to sell them some a while back. They were happy with whatever they currently use. Don't even have to put it on the label if you add less than 2%.
It sets up and holds water, sometimes up to 4X its own volume. Makes everything all plump and juicy. And cuts the hell out of 'shrink'.

Works well and dont seem to bother the taste. Ima guessin it aint gonna make my nuts rot off er anything. But hell at My age it dont matter much anyway.
KantoSooner
11/20/2013, 01:43 PM
Nope. It won't hurt you at all. Now, some people get upset that it's not "100%" lean meat or that sometimes the ingredient names are long and 'chemically', but it won't hurt you.
olevetonahill
11/20/2013, 03:58 PM
Nope. It won't hurt you at all. Now, some people get upset that it's not "100%" lean meat or that sometimes the ingredient names are long and 'chemically', but it won't hurt you.

As long as it makes a fine tastin product I DGAS LOL
SanJoaquinSooner
11/20/2013, 05:19 PM
http://www.1600kush.com/photos/1234560306.jpg

they sell them in big units, don't they?
olevetonahill
11/20/2013, 09:57 PM
http://www.1600kush.com/photos/1234560306.jpg

they sell them in big units, don't they?

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