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Do those of you who have a offset smoker also use it as a bbq grill? If so which side do you put the charcoal in? Fire boss or the smoking side? Just curious.
I love these little links, but cant figure out what ingredients are. They aren't spicy hot, but just have a good flavor and are really juicy. If anyone has any ideas, I would appreciate the help. Thanks in advance.
Boykjo, the casings are really wet. I let them dry in refrigerator for 36 hours and set on the table at room temp and you could still see the moisture on them. This was a wild hog sow and i didnt add any extra fat. I ground the whole thing up in to sausage.
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