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Hello! I'm fairly new to sausage making and making a 25# batch of Venison Summer Sausage. While making,
I mixed the spices in cure into 1/2 the batch, then loaded into the stuffer, stuffed in casings and returned to fridge
I then took the 2nd half of the batch of the fridge to repeat the same...
I want to use some apple cores that are leftover from eating them, to try and smoke some pork.
I also have cherry pits and stalks that I want to use for smoking.
I know the inside of cherry pits contains a little bit of cyanide, but it's not a dangerous amount.
Knowing that, I feel like using...
Hello all, quick question here. I have two 8lb butts that I threw on smoker yesterday. Smoked for about 4 hrs before pulling off and putting in oven at 225. Started smoking at 11am, pulled off and put in over at 3pm. I had a party to attend and that's why they went in the oven. Got home from...
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