- Joined Jul 19, 2010
Just feeding the 2 of us and my 2 sons when they show up (not often).Man, who are you feeding with all that sausage making going on? You must really like the in-laws giving them all that sausage!
I have officially filled my chest freezer and two refrigerator freezers since receiving my new Lang last week. Ribs, butts, turkey, chicken, Rick's breakfast sausage, 35lbs bacon. Kind of hoping the lousy weather hangs around a while so I can eat some of that stuff up.
As always looks good Craig, let me know if you notice the taste difference.
You doing the 150 - 160 degree smoke and then the kick up to 225 or just doing 225 from the beginning?
At the top of the page is the handy dandy search tool.These look great guys! I made some anduille last month and was not happy with it. Is it possible to post a link or PM me with the recipes that you guys like best. Thanks Ryan
That's what I'm talking about!!!Turned out pretty spicey!! Yummie!
6 hours smoke time,then a cold bath and an hour racked with the fan.
The sliced pictures always look a lot better after a few days of fridge time.
Have a great day!!
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