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I have done one on a pit-boss. Turned out great we thought. Cooked to It and started at 300 then panned it and ramped up to 400. It was a smaller one we did with turkey, duck and chicken with some stuffing.
That sounds great, Something I have not had or tried. We don't get them often up here, When I do see them I am just not thinking about it. May have to break down and try some.
Dobri, As buzzy said the book from Rytek is a must for home sausage makers. Also for more recipes I use Len Poli's website lpoli.50webs.com He has a great variety. Also being in Serbia you will be able to get cure #1 or prauge powder #1 there for making cured sausage. If you can't find it...
You had me at maple sugar..... lol I love ribs more now than ever now that we are smoking our own. Maple sugar is a nice change and treat that goes so well with ribs. Awesome looking and sounding meal!!! Definite LIKE...
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