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leave that thought with me, you never know........lol.....
its a hungarian csabai/spanish chorizo blend.......made it many times now and its turns out xcellent.......50/50 hungarian/smoked spanish paprika, both white/black pepper and believe it or not a touch of cinnamon....almost...
O.k Y'all, like I said, its sausage time.....spent the whole summer and fall making fresh but now goin hekk bound for cured. Hit My Buddy today for 2 nice shoulders, nicely ground and the blend begins. Lettin everyone in the pool get happy overnight and stuffin tomorrow. Have a look if You...
i too have alot of sugar maples in my back 40, U got me now into harvesting sap and makin syrup.....U evil man U....lol.......new hobby i'm gonna try, like i dont have enuff.....great job once again
great job, also learned about green mountain grills and costco has pork shoulder, my way they dont have any, or sam either, would U share how much per pound the pork was if U can remember???????
great job nepas, i have never tried gator but hear its similar to chicken, is it lean and dry??? would U share the ratio of pork to gator????? none the less, excellent
........ surprised richtee hasnt called U a bonehead.....lol........ like he called me for sayin basically the same thing......he knows everything???????
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