Did a lil' freezer diving a couple days ago, and pulled out all my meat scraps ~ mostly pork butt scraps, but also some beef and venison scraps ... ground it, spiced it up real good Kaw-Cajun style & made some homemade hot links. Plan is to fire up the smoker this weekend ~ temps gonna be favorable for a lil' smoke session. Also gonna smoke a couple whole chickens and a slab of spare ribs.
5 years ago
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2 comments:
Your link sausage always looks perfect.
practice makes perfect (g)
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