Thread: Sausage Report
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Unread 04-20-2004, 10:29 AM   #8
somebody shut me the fark up.
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Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
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I had a thought for this weekend.

Take a 1# roll of spicy JDean and seperate into maybe five meatballs. Only smoke for a about 1.5 hours in heavy smoke and low temp, so as not to dry out. Might be near solid smoke ring. Then, into the chili pot they go. Might do 2-3 logs like this actually.

Anyone think that with work (rather than crumbling a whole one)? They should stay intact that way.

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