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Original poster
Oct 29, 2016
Hello Fellow Smokers

I am from Zurich, Ontario, Canada and being smoking bacon for 3 years and summer sausage about 1 year, I have done two 10 pound batches of pepperettes.

I took an old upright freezer to make my smoker, I have a hot plate place at floor level under the unit with a hole cut into the floor. I burn wood chips or sawdust in it. I've found a seller with crabapple and now I not pleased with the flavor, smells great and when the sock is removed and the outer 1/4" od meat removed  it is good. Maybe someone knows of fix for me that I don't loose the 25 pounds I've made...

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