Richard checks the temperature of the sausage to see if it’s done. Time to take out and put the next batch in! Cold summer sausage

Here it is about 3.5 hours into the smoking process. Yum, yum!

Richard and Garland are putting the first batch into the smoker. This year they are using two smokers because they are making more than usual.

Any of you who have tasted Richard’s Summer Sausage are starting to salivate at the thought. Any of you who have not yet tasted it,