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Hello all im getting ready to make some cured breakfast sausage links and im trying to figure out what's the best temp to smoke these at and if i need to take them to a certain internal temp...
Here's my process to give you a better idea of the sausage im making and yes im using cure 1.
I plan...
Built this probably two years but recently joined here and figured I'd share it with yall so here ya go
Started out as your basic 55gal drum
Holes drilled for intakes, therm and handled
Rails welded in for adjustable racks. Made from flat stock and some 3/8 stainless nuts
Got the hinges...
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