have not heard from bwillaub lately but I was fishin with him bout 3 1/2 years ago he had the best I have ever eaten never made any but eaten a lot of it just sayin????
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also, I remember my grampa telling how they did sausage back when. they would spread the ground meat out on a table nice and even, about three inches thick, then white with salt and then black with pepper. a good cold smoke and let it hang for about 6 weeks. to this day, we are still pretty close to that recipe....
have not heard from bwillaub lately but I was fishin with him bout 3 1/2 years ago he had the best I have ever eaten never made any but eaten a lot of it just sayin????
Beagle man, be sure to add a little TLC to make it just right!! And if you're out ol buddy, I will loan you some!!!![]()
Team Double D - " We're not famous, but we should be."