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Old 12-07-2012, 12:28 PM   #3
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Out here, there is a company called Caggiano Sausage Company that makes all manner of fresh sausage in casings. All of them smoke up great, but, I really like smoked chorizo, smoked chicken apple and smoked garlic. I use a simple applewood smoke, usually over lump. Low temperature, around 225F.

I also like getting fresh bratwurst, Wisonsin bratwurst, and a couple of the other types of sausage from the Lockeford Sausage Company, which usually has a great selection of sausages.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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Thanks from:--->