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31 pounds of potato sausage ready for a hot water bath.
12 pounds of pork shoulder
3 pounds of beef
10 pounds of potatoes
5 pounds of onions
1 pound of mustard seed
2 T. Dry chopped garlic
Add To taste, fry test and adjust.
Salt
Pepper
Granulated Onion
Granulated garlic
Stuff.
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I got a deal on a 26# shoulder clod, so I trimmed and seasoned with SPOG, and Herb from Provence. It's soon to be on the OKJ Highland for a loooong smoke bath. This will be Sunday evening dinner for 10 people. It's going to be a long night keeping fire. Updates to come.
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1 1/2 pounds of ground beef
1/4 cup quick oats
1 cup wild rice
1 large egg, fresh from the nest
1 cup high temp cheddar
Fresh garlic from the garden
Fresh green onions from the garden
Montreal steak seasoning
A few dashes of Worcestershire
Onto the grill Weber and smoked with cherry splits...
Smoking 232 pounds of butt for my kids 4-H shooting sports group. Seasoned with SPOG. Started some KBB and adding maple splits as need to keep the temp between 225 and 275. Going to pull all of it when it's done tonight, then into the freezer until the fundraiser next weekend. I couldn't get all...
Bacon and eggs. Smoked with AMPS loaded with hickory. Bacon was dry rubbed with maple cure for 10 days and rinsed and dried. Eggs were brined with SPG for 48 hours.
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Here is 19 pounds of cheese I smoked a couple of weekends ago. There is Muenster, Cheddar, Swiss, mozzarella, Farmers, pepper jack, Gouda, string cheese, horseradish cheddar, garlic jack, extra sharp white cheddar.
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Hello everyone, been smoking everything that flies, swims, and walks for 25+ years, but after reading this forum for awhile now I still have a lot to learn(and it will be fun)!! Started by watching my dad and uncles, then ventured out on my own by building a smoker out of an old refrigerator...
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