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Question about internal temps.
I'm new to this forum but I have a question that I'm hoping some people here can help me with. I made a batch of andouille sausage that I attempted to smoke yesterday. I used a kit that had a cure and the other spices. I had it in the smoker for approx 4 hours when all hell broke loose at...- smokedducks801
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- Forum: Sausage
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