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It Worked :)
Just wanted to update you on my latest smoke project. I ground up a 10 lb pork roast ( Boston Butt ) and made two types of sausage. Cajun and Italian. A buddy of mine who is an executive chef in Canada gave me a few pointers on mixing my own spices so I could control the sodium content versus... -
Yikes What Did I do Wrong ?
I just smoked my very first pork sausage. I used a 10 lb picnic shoulder and used hog casing. I split my sausage into three different spiced varities - Italian, Cajun and Breakfast sausage. Before I threw the links into my new Masterbuilt electric smoker ( which I have zippo experience with ) I... -
Those Darn Newbies
Here comes another at ya. :) Hi gang, my name is Mojo and I am a resident of Central, Florida ( where it never snows ). I am not going to come onto this forum where a bunch of experts reside and blow smoke ( no pun intended ) in your ears about my knowledge base in grilling and smoking. I will...
