I am planning on making a #10 batch of polish sausage ( Cabelas kit ) this weekend.
directions say to add smoke after 1 hour drying time. my question is what flavor
smoke do you recommend.
Ok I also have an Italian sausage kit . directions say to stuff and cook or grill.
can I just stuff and then freeze them until I want them for dinner or must I
cook them on the stove top and then freeze ?
partial freeze them when fresh then put in ac seal bag (they will hold their shape that way. then you can pull out later and cook any way you want.
keep on smoking,