In article >,
"jmcquown" > wrote:

> I'd love to make Andouille but I don't have a smoker. Even if I did, I
> don't think I could find hickory or pecan wood easily around here.
>
> What say you? Ground beef, sausage... what to start with?
>
> Jill

Pick up the sausage making tome by Rytek Kutas...
--
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