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Unread 03-29-2010, 12:01 AM   #31
Rookie'48
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Good lookin' eats right there! And thanx for the recipe, too.

If you can find an old cast iron lard press it will beat the hell out of most of the newer stuffers. We've used one to stuff up to 200 pounds of deer sausage in one weekend (including beer breaks!).
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Dave Compton
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Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
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