Ken and Kim
Novice Foodie
We are overrun with very destructive feral hogs on the ranch. Their only saving grace is that they are a delicious meat source. We've decided to try to make link sausage and we'd like to smoke them. We don't have a smoke house, so we plan to use our electric smoker. We'd appreciate any tips ya'll might have for the smoking process. I don't think w want to cook them completely, we'll fry them at breakfast time. So we're wondering about smoking time and temperature. Thank you very much in advance for your help!
Ken and Kim
Ken and Kim
