woodfireguy
Well-known member
- Joined
- Apr 28, 2011
- Location
- Nevada City California
We made Pheasant, Breakfast Chicken and Italian sausage this weekend. We do this a couple times a year and have a lot with it. We smoked the Breakfast Chicken Sausage on an electric smoker at 180 for about six hours then pulled them at an internal temperature of 160
If you want you can check out our blog for the recipes. Nothing for sale there, just food for friends.
http://mediterraneancookout.blogspot.com/2011/04/home-maid-italian-sausage-with-roasted.html
If you want you can check out our blog for the recipes. Nothing for sale there, just food for friends.
http://mediterraneancookout.blogspot.com/2011/04/home-maid-italian-sausage-with-roasted.html