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scotty,that is correct.I make the sausage links in the fall when I get a pig and freeze them,then I can take them out anytime and smoke them for about three hours.They are killer.
Ken,very simple,I just rub them down with evoo and whatever spices you like then smoke for 5 to 6 hours.They are so tender its hard to get them out of the smoker without falling apart.
Debi I didnt even notice Scout in the pic until I posted it.You are right he is my smoking buddy,if Im in the shed smoking or working up meat he is always waiting outside for his share.He is a very loyal old friend to me.