What better ways to spend on a cold day than cranking up that smoker. Four hours in the smoker at 190 deg. and the fish reached an internal temp of 155 deg and they were done. Moist and very tasty.
A great site for those who love to hunt, fish, make sausage, cook, grill, and use that smoker!!
 | 1949man on Making Sausage |
 | Kenneth Detjen on Making Sausage |
| 1949man on Lake State Fishing Poster… |
 | Kirk on Lake State Fishing Poster… |
| 1949man on CANADIAN BACON… |
sausageheavenoutdoors Enjoy making homemade sausage, Tasty way's to BBQ, smoking meats and poultry. See how northern Minnesota was settled and the life early homesteader's lived their lives and more!! 
Written
on February 23, 2014