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Old 08-17-2009, 04:35 AM   #11
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That's a whole lot of mighty fine looking grub.


"De gustibus non disputandum est,"
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Old 08-17-2009, 06:10 AM   #12
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I wish I had the recipe, it's the old family recipe from a meat market in Texas, but he sells it and ships all over the country. Since my first batch of seasoning was given to me, I don't even know the price. It comes from
El Campo, Tx 77437
979-543-8664 Frankie Novak

I just bought ground pork (pork trimmings they use for their breakfast sausage) from the local butcher, mixed in the spices and rolled into fatty logs (don't have a stuffer - YET) and smoked to 148. Next time I'll put it in a cooler place in the smoker (or do it alone) to allow more time for color and smoke ring development. Novaks makes the classic style, stuffed into casings, smoked to 148, but at a lower pit temp than I used - I was cooking chicken as well. Since I freeze mine, I didn't add any cure as Novaks does. Basically mine was just a fatty with a different spice package - but I like it alot.

East Tennessee = Almost Heaven South
Klose offset pit
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Old 08-17-2009, 08:00 AM   #13
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Man that looks great
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer

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Old 08-18-2009, 08:29 AM   #14
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good job big dude, making me hungry

Lang 84 original
BQGrills Pig Cooker
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