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  1. richclark

    Sausage.... chicken...

    Made a batch of “Chicken/basil/garlic/tomato” sausage that, after testing a few small patties was great. Cased it in natural casings... and the book Im reading stated, to bring them up to 160... but I did that and slowly grilled them to reheat them and they were starting to break. Bummed
  2. richclark

    New Guy Central Gulf Coast.

    Hi, I’m Rich, while not addicted (yet) Ive have and use a Gas “Smoke Hallow” smoker. I make alot of beef jerky, sausages, bacon, chicken and a occasional Turkey. Im really happy with the smoker & look forward to seeing what everyone is up to.
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