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Thread: Sausage and Smoke Cooking

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  1. 04-10-2019, 10:11 PM #11
    spazola
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    Cured and smoked up to 155 then sat to dry a little in the fridge, then pickled in vinegar and spices.

    I didn't do an ice water bath, I just let them cool slowly and wrinkle.
    Last edited by spazola; 04-10-2019 at 10:17 PM.
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