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Old 02-02-2013, 09:25 AM   #2
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

This may be much more than you want to know, but Len Poli has a great site devoted to sausage here:

Briefly, you need to be careful smoking to make sure the meat isn't in the danger zone too long. Does he use a cure in the sausages? That too is a factor in how you handle and cook them.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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