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Unread 11-07-2012, 04:49 PM   #5
Big Mike
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Join Date: 10-12-07
Location: Dayton Ohio
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I have just got into sausage making. I have not tried making any dry sausage yet. I have an extra fridge I can use to hang the meat. I thought as long as the temp stayed within 36 - 40 degrees you were good
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