a fresh round of kabanosy headed for 4 hours of pecan smoke.

Sausage making and curing meats.

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sancho
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a fresh round of kabanosy headed for 4 hours of pecan smoke.

Postby sancho » Tue Mar 12, 2013 6:47 pm

It still has about 1 1/2 hours left. I'm keeping it low at about 135 and then the last hour I'll run it up to 160 internal. Can't wait.

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limey
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Re: a fresh round of kabanosy headed for 4 hours of pecan sm

Postby limey » Tue Mar 12, 2013 9:48 pm

Good looking rings, :pig:
Good job :thap:
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sancho
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Re: a fresh round of kabanosy headed for 4 hours of pecan sm

Postby sancho » Tue Mar 12, 2013 10:19 pm

They turned out pretty good, I think -aside from the one that broke... They have to hang and dry for a couple of days but they seem to be on the spot. Here's hoping.

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ChileFarmer
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Re: a fresh round of kabanosy headed for 4 hours of pecan sm

Postby ChileFarmer » Wed Mar 13, 2013 10:17 am

Looks mighty good. You know you could send me that broken one. CF :D
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Re: a fresh round of kabanosy headed for 4 hours of pecan sm

Postby Txdragon » Sun Mar 17, 2013 9:50 am

ChileFarmer wrote:Looks mighty good. You know you could send me that broken one. CF :D



I suppose we can share?
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Re: a fresh round of kabanosy headed for 4 hours of pecan sm

Postby Jarhead » Sun Mar 17, 2013 7:35 pm

Lookin fantastic Sancho. Great job.
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