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I think what most are trying to say is that there are better fresh or smoked sausage seasonings out there than a commercial rub. Generally rubs are used for low and slow bbq (ribs, butts, etc..) or hot and fast cooks like steaks or chops. There are many great sausage seasoning recipes on this...
According to this ad, it appears the angus roasts are 8.99/lb. Still a good deal but their butchers promise meat is the $5.99/lb. Don’t want you to be surprised when you check out
I would toss about a year after use by date expired on those type of items. Any longer I would toss them. No sense getting a belly ache over something that can be replaced for $5 or $10
Has anybody ever tried the PA deer bologna seasoning from Con Yeager? Trying to find new spices and seasonings to use with venison. I appreciate poacherjoe bringing this topic up!!
These things are sooo good. Don’t look the most appetizing but they are awesome. I made this batch on Labor Day and they still tasted great last night. A little salt and pepper and man they are good. I normally don’t care for hard boiled eggs. Thanks for the recipe. Worth the price of membership...
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