Comments for: Foodie Files: Where there’s smoke, there’s sausage — and salmon, and jerky and more

Posted Jan. 22, 2013, at 10:01 a.m.
Last modified Jan. 22, 2013, at 1:03 p.m.

Despite growing up in Philadelphia with a father who was a butcher, Andy Smith was never quite sure he wanted to get into the meat business. In the 1960s, he was a sax player for rock and blues bands, but tired of the rock ‘n’ roll lifestyle and city living, …

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