- Feb 11, 2020
- 1
- 0
Hello to all from the central Susquehanna Valley of Pennsylvania.
Although I left the wholesale and retail meat industry almost 40 years ago, my interest has never waned in sausage making, curing, and smoking. For the past several years I’ve been making fresh sausages, and doing some very limited ( by reasons of space) in my Big Green Egg.
Recently I bought a 50# smokehouse, and have been busy.
At this point, you’ll never hear a negative word from me about the Sausage Maker’s smokehouse.
The Old Country Butcher (aka Sam)
Although I left the wholesale and retail meat industry almost 40 years ago, my interest has never waned in sausage making, curing, and smoking. For the past several years I’ve been making fresh sausages, and doing some very limited ( by reasons of space) in my Big Green Egg.
Recently I bought a 50# smokehouse, and have been busy.
At this point, you’ll never hear a negative word from me about the Sausage Maker’s smokehouse.
The Old Country Butcher (aka Sam)
