Did a run of garlic and cheese smoked sausage. Did 10 hrs. of cold smoke and then hot smoked to 150 degrees. Cross section picture kinda sucks, but the sausage tastes great.
Cross Section
Ready to package
15# of Garlic and Cheese Smoked Sausage
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- jmcrig
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15# of Garlic and Cheese Smoked Sausage
Mark Crigler
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Re: 15# of Garlic and Cheese Smoked Sausage
You're gonna need help puttin' down all that sausage, just thought I'd let you know I'm here to help........i could probably come up with another volunteer or two.....
tarde venientibus ossa....
- jmcrig
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Re: 15# of Garlic and Cheese Smoked Sausage
Papa Tom wrote:You're gonna need help puttin' down all that sausage, just thought I'd let you know I'm here to help........i could probably come up with another volunteer or two.....
Mark Crigler
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Re: 15# of Garlic and Cheese Smoked Sausage
Great looking! Really nice texture. I'm going to be in your neck of the woods in November. I may just have to look you up and pick your brain for some tips!
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Re: 15# of Garlic and Cheese Smoked Sausage
sancho wrote:Great looking! Really nice texture. I'm going to be in your neck of the woods in November. I may just have to look you up and pick your brain for some tips!
Well, I'm generally here unless I'm over in the Hill Country doing "research".
Mark Crigler
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Re: 15# of Garlic and Cheese Smoked Sausage
I noticed on the other post you listed off a few place you've researched... Have you ever been to Cooper's in Llano? Or Snow's in Lexington?
- ChileFarmer
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Re: 15# of Garlic and Cheese Smoked Sausage
Mark I am with PT count me in as a volunteer. Dang thats nice. CF
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
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Lots of Sub folders to.
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- jmcrig
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Re: 15# of Garlic and Cheese Smoked Sausage
sancho wrote:I noticed on the other post you listed off a few place you've researched... Have you ever been to Cooper's in Llano? Or Snow's in Lexington?
Those two are still on my bucket list. Will probably try to get to those two either going to or coming back from the Royal this fall.
Mark Crigler
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