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Looks good. That is how I started with sausage (High Mountain German Sausage). Second batch I added minced garlic it gave it the flavor I was looking for. Now I cannot make enough. All out have to plan a weekend of nothing but sausage.
Tim,
Welcome. This is a great site I am sure that you can learn a lot from here. As Dave said there is a get together coming up in August. Hoping to see a lot of folks there.
Dennis
Here is a rub that I started with:
1 Tbs. paprika
1 Tbs. seasoned salt ( I use Johnny's)
1 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. garlic powder
1 tsp. red pepper
1/2 tsp. onion powder
1/2 tsp. dry mustard
1/4 tsp. celery salt
1/4 tsp. chili powder
1/4 tsp. cumin
I hope...
Great looking brisket. Now I am going to have to the daughter's house and pick up the briskets she has for me, you got me drooling. The AMNPS works great in my MES 40. The AMNTS I use in my grill. The AMNS I use for cold smoking. All three of them work great.
Dennis
Mike,
I was just at the Spokane Big Horn show and talked with Deep Sea Charters out of Westport. I have not used them but got some good reviews from other people I have talked to. Prices seem to be reasonable. Here is the link: www.deepseacharters.biz
Dennis