Had great succes from this forum already for my first attempt on Pulled Pork - see thread http://www.smokingmeatforums.com/t/141218/my-first-smoke#post_984396
I'm from the UK and someone on this forum suggested I try smoking suasages to try out some seasoned wood I have from my trees which are Acer Campestre http://en.wikipedia.org/wiki/Acer_campestre
I generally by english (virtually 100%) pork sausages from my local butcher which have natural skins
In the UK they are around 4 inches long and about inch across
... any tips would be great -thank you
Here's a pic of my modest smoker - beer for scale
I'm from the UK and someone on this forum suggested I try smoking suasages to try out some seasoned wood I have from my trees which are Acer Campestre http://en.wikipedia.org/wiki/Acer_campestre
I generally by english (virtually 100%) pork sausages from my local butcher which have natural skins
In the UK they are around 4 inches long and about inch across
... any tips would be great -thank you
Here's a pic of my modest smoker - beer for scale