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Unread 11-15-2012, 03:31 PM   #11
On the road to being a farker
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Join Date: 04-17-08
Location: Middletown, Ohio
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I use a coarse grind for breakfast sausage, but fine for pepperoni, summer sausage, baloney.

UDS, '86 Weber Kettle, BBQ Pro Smoker, BBQ Pro Cold Smoke Conversion, Meat House
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