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Squirrel thanks for the thought. Did you re-hydrate the apples at all before using them or just chop them and add as is? I do not have a dehydrator so I would need to buy dehydrated apples.
Nepas thank you for the feedback and recipe. In the past I have smoked my sausage in a little chief so it always needed some help to get to the right IT. My wife got tired of me making her oven smell like smoked sausage. Made for some interesting cookies. I just finished my smoke house so now...
I have been making sausage for a couple of years now and I am very happy with the results. I want to make a smoked breakfast sausage with apples and wanted some advice from the sausage pros that hang out here. After searching on line I can't really find much as far as recipes that have what I...
I am well along on my first bacon thanks to all the help from the forum. I used Pops brine for 14 days then developed a good pellicle in the refrigerator for 1 1/2 days. I cold smoked for 12 hours yesterday with the temperature in the smoker between 55 and 72. I put it back in the...
I am the proud papa of a new smoke house. I finally have my smoke house finished (well almost) and cold smoking some bacon. So it seemed like a good time to post some pictures. The beginning of the build is in another post. The smoker turned out as nice as I imagined it. I really want to...
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