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  1. J

    Need help with cold smoking sauseges...

    Hi Guy/merry Christmas. I need help with cold smoking sauseges. I always did hot smoking but I wanna try cold smoking sauseges to make. I just stuffed 15lb sauseges and I used pork but shoulder and seasoning from PS Seasoning Hungarian batch... Soo there is no instacure salt/they are not cured...
  2. J

    First one this season...

    Finally weather is cooling down and I was able do some bacon...
    • JanB
    • Thread
    • Replies: 5
    • Forum: Bacon
  3. J

    My first smoke sauseges. Hungarian recepie...

    6.5lb pork shoulder Hungarian sausege Seasoning from PS seasoning... Ot up to 180*f IT 152*f Smoked for 10hrs
  4. J

    Rye sausege recepie???

    Hi guys Anyone here have recepie for ryesausege?
  5. J

    My first bacon...

    Hi this is my first smoking attend and I'm trying to smoke bacon... Last Saturday I start curing process and was doing that for 5 days... After that I was drying for 2 days at fridge and start smoking today. It smoking already for 15 hrs on apple pellets. Smoker temperature is from 47f to 73f...
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