The BBQ BRETHREN FORUMS. - View Single Post

DrEvil · 12-14-2012, 02:17 PM

OK, now I get it. I grind, stuff, dry then smoke the whole batch. Then I either eat or freeze. Then for the frozen links I just reheat in the grill. OK, cool.

I do want authentic smoked sausage.

12-14-2012, 02:17 PM	#11
DrEvil Found some matches. Join Date: 12-13-12 Location: Highlands Ranch, CO	OK, now I get it. I grind, stuff, dry then smoke the whole batch. Then I either eat or freeze. Then for the frozen links I just reheat in the grill. OK, cool. I do want authentic smoked sausage.