A buddy of mine makes his own sausage but doesn't have a smoker. So I'm smoking some sausage for him and getting half in exchange ;) the andouille is cured but the curry is not. I've had the andouille on at 130 in my mes for just over an hour and just torched some apple and a little alder to start the smoke on them. When the andouille is done I'm going to crank the smoker up and smoke the curry sausage fast since it's not cured.
post #1 of 6
4/10/16 at 12:37pm