utilize hog casings from either USA or Netherlands and undergo
2-3 hours of hickory wood smoking to elicit that sensational burnt aroma,
firmer texture and taste rounded-ness.
https://thefoodcritic.me/wp-content/uploads/2015/09/9356887_orig.jpg8001066Dantehttps://thefoodcritic.me/wp-content/uploads/2015/09/TFC_logo_21.pngDante2013-05-14 18:55:002016-06-27 10:29:05Our way of wood smoking bar sausages for hours.