[Sca-cooks] Making sausage

Johnna Holloway johnnae at mac.com
Sat Jan 21 10:59:56 PST 2012

Any new reports?

I didn't mention that when I had a smoker we used to do 10-12 pounds  
of wings for the faculty holiday parties. I would smoke them first and  
then grill them with the sauce to finish the next day. It was a long  
involved process.


On Dec 28, 2011, at 11:52 AM, Michael Gunter wrote:

> Now that my new smoker is seasoned and I have 12 lbs of pork  
> shoulder taking up space in the
> refrigerator, I need to make some sausage tonight. snipped
> Any suggestions on the smoking or sharing of your 12th Night gifts?

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