hambone last edited by
am looking for a Hawaiin summer sausage mix and or kit for a 25# batches, seen before but cant find, anyone able to point me in the right direction
I have used this recipe and cooked them on the pit boss at 250 after the initial oven phase. It really seemed to help with the dryness and ensured maximum crunchiness. A mix of Teriyaki, Habanero Lime and course salt and sugar came out close to a slightly smokey BBQ flavor.
@craigrice I do appreciate a meaty pizza!!!
@Parksider I’m down! Maybe my invite was lost in the mail?