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Last minute summer sausage.
Making 15 1 pound chubs od summer sausage .
No time to smoke them.
Sous vide the whole process.
Using LEM summer sausage seasoning.
Have Wrights liquid smoke.
Recommendations on how much to add?
Thank you.
I ground some for powder already. I want to dry some corn , peas, carrots and potatoes.
Make a dry "soup starter " to use with my canned chicken and beef.
Ok people with dehydrating experience.....
Onions have been in for 19 hours at 135 but still not done....
Dehydrating in my detached garage if that makes a difference. 19 degrees outside, 40 in the garage.
Normal?
Thoughts?
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