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Old 05-29-2007, 12:13 PM   #1
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Depends on the temp you are smoking at...if you are smoking at BBQ temps it should be fine...If you are going to smoke at lower temps below 200* it's recomended that you use a cure.....

Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

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Swine so fine it's Criminal

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Old 05-29-2007, 01:41 PM   #2
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You CAN'T ask us these questions............ you have to try it ....find out...and then let US know....

Some of the best found recipes are experiments.. ya can't be afraid to screw up! Sounds like it would be pretty tasty!!!!


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Old 05-29-2007, 01:59 PM   #3
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Sounds good!! I would add some beer to the mix tho.
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Old 06-09-2007, 07:43 PM   #4
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so? did you try it? waiting to hear on the results....
So, I was talking to the guys online and... $$$

I'd rather be a bbq wife than a golf widow... he's home on weekends and I eat well.
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Old 06-09-2007, 09:39 PM   #5
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Only thing I could add is watch that cheese. It very easy to overdose with it and give your prize winning sausage a slick and oily mouth feel. 1 oz per lb be about right. I would also skip the sweltered onyawns. Aint no telling whut that do a sausage but I dont like the sound of it. Pass em on the side. That should work. Typical to the genre brats aint normally cured so I foget that step if I was you. Cook em like any kinda fresh sausage..the best way which is to wrap in cheap bacon and slow grill.

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