We recently lost our local meat processor. We have been making our own pork sausage for several years, but always had it commercially smoked. Now this is not an option. I have messed around a little with ribs, chicken, and fish. If anyone has any helpful suggestions with smoking cased sausage, I would greatly appreciate it. Thanks in advance and HAPPY SMOKIN"
post #1 of 9
9/1/07 at 11:52am