Just found this and fwiw Stroot Lockers custom makes our hot links.
Derek
Pig In! Pig Out!
Pig in Pig Out hot links rule!
Derek owns Pig in Pig Out.. hella nice guy.
I smoke/cook to an internal temp of 150-155, with a cooker temp of around 190-200. I keep the cooker on the low side so the meat doesn't dry out. Nothing worse than cardboard-tasting sausages.:doh:What temp and time for the smoke and until what internal temp? Now I need a meat grinder and a slicer. The toys never end.........NEVER
Stroots does make some good hotlinks... but mine are better. :becky:Just found this and fwiw Stroot Lockers custom makes our hot links.
Derek
Pig In! Pig Out!
Shhhhh...that's a secret ingredient I use for that fresh, woodsy, flavor in my Buckboard Bacon.:heh:Thank you for the recipe.
Glad there wasn't any sawdust in there, Cabntmaker. :wink:
Stroots does make some good hotlinks... but mine are better. :becky:
Do you buy form the Mulvane store or Goddard?