Cold Smoke Andouille Sausage Procedure
Ingredients
- Andouille Sausage
Great smoked sausage!
Directions
Place sausage closest to upper portion of grill, smoker ect.
Wet or dry hickory chips are to be
spread outer diameter of
lump or charcoal fire.
No hotter than 200 degreees for 3 hours.
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