W.I.T.W.A.G?
Full Fledged Farker
I'm fairly new to cured sausage/ sticks etc. These turned out pretty good. I ran the pit at 130 for a couple hours then to 150 for a couple hours then bumped over 200 to finish. Took about 6 hours total. I cooked them flat on the grates but wonder what the benefit is to hanging them instead.
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