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Bought a cover for mine and moved it inside after the charfatsickle that was found in the spring...lesson learned. Get a cover or move it inside and remember to clean it out after use ;-)
allowing sausage to 'bloom' in the paper bag.
a man more knowledgeable than me once said-
" Think of Sausage Bloom like eating Pulled Pork, Soup or Stew the next day...Given some time to age the flavors meld and it taste better. The division comes between guys that bloom smoked sausage at room...
add to this is that if you have a local glass/window company they have scraps that are 1/2" to 1" think glass (use for doors/etc) that they will give you or sell a lot for a few bucks that will outlast you.
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