 | Keith Just a quick note to let you know you put on a fantastic seminar today!!! It was everything i was looking for, all my questions i had going into it were answered and then some. Everyone was so nice, helpful and knowledgable! For the first one you all set the bar high for next year! I can almost guarantee you will have to turn people away next year. My dad and I were sitting to your left on the end of the first table. As i told you this is just what i was looking for where we could sample the product before spending the money and wasting the time and effort for an end product we didnt like (been there done that). There wasn't anything we didn't like it all was super! I hope we can make our own that good We were talking about it most of the way back back to Tama. I'll quit rambling, be sure and tell all your crew they did a fantastic job!!!! Thanks again for a fantistic day!! Curt & Cleon Kriegel |
 | Big Larry Jarma from Texas sent us a picture of his "Jarma Smoker" with is security system. |
 | A nice looking load of deer sausages from John (Beaver) Heinze of Fairbank, IA. |
 | Monte Kasper (left) and his dad Virgil Kasper (right) are making Curley's Summer Sausage mixed with 17# deer and 8# pork. |
 | Thanks, Keith, the smoked canadian bacon "how to make..." page helped it turn out great! Cody Harris, Lubbock, Texas. |
 | Jarma Garlic Buffalo Sausage made with Curley's Smoked Sausage recipe. |
 | Two two-legged bucks and two four-legged bucks from Fairbank, IA. Jamie Curley (left) & Corey Bantz (right). |
 | Curley, wonderful site. I have just placed my first order. About to make some great food. Photo is of some Buckboard Bacon I just finished. Bill Bradshaw, Rusk, TX. |
 | Big Larry Jarma has been busy making sausage again. |
 | Check out this buck that Bill Dixon got just north of Fairbank, IA. |
 | Beaver Heinze shows Randy Menuey hise extra long summer sausage. |
 | Some nice looking smoked turkey by Dan Rice of Evansdale, IA. |
 | Another picture from Beaver Heinze. And he told us he was busy making sausage, looks like he was busy doing something else too. |
 | Jarma Venison Bacon, looks awful good. |
 | Big Larry Jarma's Texas size BBQ. |
 | Justin Heinze shows off his buck he got outside of Fairbank, IA. |
 | Curley's Mild Italian and Amish Sausage made by Buck Nemmit in Toronto, Ohio. And he said he is new at this??? |
 | Keith, here's a picture of the brats I made with your seasoning and a hank of casings, very few blowouts. I was impressed with the casings compared to some I've used! Thanks, Rich Watson, Chariton, IA. |
 | Julie Troiber, from Wisconsin, sent us a picture of her venison bacon. She does a great job. |
 | "I love the bacon and snack stick recipe. Your product is great and everyone that tries them are impressed. Thank you." Jim Newman - Tomahawk, WI |
 | Jim Newman's batch of Cody's Snack Sticks.
|
| |
 | "Hello Keith...Big Larry Jarma here from Texas. Just wanted to send you a pic of one of my "Jarma Smokers" I built for a huge Texas A&M alums hunting ranch down here deep in the heart of Texas. This particular smoker is built and temperature regulatd just for smoking sasuage and jerky as it has a top temp of 220 degrees. It's part of my cold smoker line. All the sausage and jerky in the background pics were influenced and have some sort of Curley's seasoning or cures that were used to make them. I consider myself a professional sausage and jerky maker and Curley's Sausage Kitchen has alot to do with making all my products rank at the professional level for sure." |
 | Keith, Built a new "Outhouse Smoker" and had to load it up with Curleys sausage and sticks. Here's a few pictures. Thanks, Rich Watson |
 | Rich Watson's "Outhouse Smoker" full of sausage. |
