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Thread: Sausage and Smoke Cooking

  1. #1421
    STF
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    I use the if it aint furry method, if I were a bit more fussy I would probably weigh less.
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    Senior Member blabbermouth tcrideshd's Avatar
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    It’s fine, I try to at least sweat my spices in for a minimum of 24, have done several at 72 hours as long as your wrapped well with cling wrap. How long does it take to get great well aged beef? Weeks. Your meat on that shoulder just won’t get many spices down deep unless you let it sit.
    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

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    Senior Member blabbermouth spazola's Avatar
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    Ribs, tenderloins, and sausage. Lawry's salt on the ribs and tenderloins.

    I think I am going to throw the sausages in with my hot pickled eggs.

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  5. #1424
    32t
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    Looks great Charlie. I am about to open thee second jar of picked eggs that my son made with andouille sausage.

    A great combination.
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  6. #1425
    Senior Member blabbermouth tcrideshd's Avatar
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    Quote Originally Posted by spazola View Post
    Ribs, tenderloins, and sausage. Lawry's salt on the ribs and tenderloins.

    I think I am going to throw the sausages in with my hot pickled eggs.

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Views: 17
Size:  48.9 KB
    Great idea Charlie,
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    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

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