Made some jerky last Saturday along with smoking some extra PL sausage. My existing butcher changed a recipe on his garlic sausage and it doesn't taste the same... He said that he reduced fat content, what kind of BS is that? I smoked it a bit, hoping that would improve the taste but can't make it better with cold smoke if the original recipe got altered!
Anyhow, running my BGW Grand Slam on Saturaday made me hungry, very hungry, so I decided to make St. Luis style ribs on Sunday.
Here is an image to prove it, cheers.
Attachment 285713