www.sausagemaking.org

Today I smoked the last piece of wild pork from a 120pound sow I got up in the Takahue bush about a year ago. cooked it for 5 & 1/2 hours in my corrigated iron cold smoker. I just put the simple salt, rosemary and a little fennel on it and it came out yum! I was already full from this mornings seafood feast but it was so tasty I couldn't stop eating it and my friends were the same.


Seafood post under chatter.

Looks good.

Cheers