Hot Links! (Well...sorta hot.)

[Bigmista]

Maybe the cooling stage is what I am missing.

 

[BBQ_MAFIA]

They look outstanding.

 

[Bigmista]

Drying the links and poking holes made a big difference.

 

[gtr]

When are the Perfect Pork links gonna be available for consumption? :hungry:

 

[DUBBAGA]

The new hot links were great, even prefer them to the original ones you had. Could taste the perfect pork rub as well - very nice job

I do miss the Spicewine and Vault, as the FEC didn't seem to put out as smokey a product.

As always, your brisket is our favorite. The point meat yesterday was fantastic, completely rendered, but still moist fatty jiggly perfection

 

[landarc]

Those look delicious, but, almost all sausage looks delicious.

I refrigerator cure my sausages, 4-6 hours, even overnight. Uncovered or tented, the skins will dry tio