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Texas Sauage making
I'm looking to do a Texas Smoked-like sausage next weekend but I have a few questions. ( 70% beef brisket, 10% brisket fat and 20% pork butt ) I've done fresh Italian sausage before - that I would just freeze, so I didn't use any cure. For this, I am planning on using the basics of Salt,Pepper...
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