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Foamheart said:
The bear mad a believer outa me. Anything I cure gets double smoked, bacon, andouille, ham, sausage, etc etc...

I put 6 and 7 hours pecan and apple on this batch. Very aromatic LOL
Click to expand...

That's interesting I have been slowly getting my wife to the smokey side of things & I think double smoking would be too much for her, I will try my next kielbasa.
 
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