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Recent content by neoo
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Thanks JJ!!
To clarify...... this recipe STARTS with a corned beef brisket from the supermarket? I like that idea! I was anticipating brining a flat myself for days.
Cal
This is the post that led me to SMF for the first time a couple days ago. I googled "Lockhart sausage recipe". Gonna give it a try within a couple weeks. Will post results w/ pics.
My ribs usually have that pasty texture when I unwrap them. The final step I use when doing ribs is to put them over direct heat (grill) for the last 30 to 60 minutes. That dries up the gunk and gives the ribs a nice texture.
Hi all...my name is Cal. I'm 51 and I live in Wellsboro, PA, a small town in northcentral PA. I just joined this forum. I stumbled on this site while searching for a Lockhart-style sausage recipe. It looks like a great resource with a lot of like-minded smokers!! I've been smoking stuff for a...