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Unread 08-22-2013, 07:20 PM   #32
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I like to smoke fresh linguica, as it has that chunky texture. There are a few places out here that make excellent sausages, but, they are local. From time to time, I can find a coarse kielbasa or brat which is quite good.

In general, I don't like smoking poultry sausages, I find that they rarely have enough fat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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