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Beef and Pork Sausage

alblancher

Master of the Pit
OTBS Member
Group Lead
4,166
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Joined Mar 6, 2009
Thanks for all the kind words

I've not yet mastered the subtleties of using different woods.  I use what I have,  lots and lots of oak and pecan from the farm.  An extender is normally used to make more sausage with the same amount of meat.  This sausage was very dense and picked up quite a bit of smoke flavor because I both cold and hot smoked.  I am looking to add something that will "lighten" the texture of the sausage a bit. 
 

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