- Nov 29, 2006
- 2
- 10
HEY guys I need to get an answer, I have read every post I can find and am still a little more confused that when I started.
I am fixing to mix som HOG and Venison and make some sausage.
I plan on smoking the sausage in my smokehouse for about 3 hours and then freezing for latter usage.
Is the is ok.
What temps to smoke at.
I also need good jalepeno sausage recipe (not to hot please)
I am fixing to mix som HOG and Venison and make some sausage.
I plan on smoking the sausage in my smokehouse for about 3 hours and then freezing for latter usage.
Is the is ok.
What temps to smoke at.
I also need good jalepeno sausage recipe (not to hot please)