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Tanya and I mixeed up a pound of ground pork and 4lbs of ground beef with LEMs summer sausage kit and LEMs 1/2pound Hi-temp Swiss. We ended up with 6 chubs of SS.
Stuffed into 1-1/2 casings
Into the fridge over night to cure
In the morning, into the smoker with Hickory and Oak Whiskey...
We used to gave a bar around my parts (NW Atlanta) that had them, but you'd think they were made of solid gold for what they charged.
I was from the Racine area, so the thing I miss is Kringle. Ya, O&H will ship, but the price is crazy. My aunt gave us a recipe that's pretty close.
Oh ya...
Last year I had a failed attempt at Summer Sausage. My daughter asked why I had blistered feet hanging to dry!!!
We mixed up a 4lbs batch of LEMs Summer Sausage kit and 80/20 ground.
Sorry... no mix pics or Q-view smoking time shots.
We stuffed a pound of 21 mm snack sticks and three 1lb...
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