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Old 12-14-2012, 02:17 PM   #11
Found some matches.
Join Date: 12-13-12
Location: Highlands Ranch, CO

OK, now I get it. I grind, stuff, dry then smoke the whole batch. Then I either eat or freeze. Then for the frozen links I just reheat in the grill. OK, cool.

I do want authentic smoked sausage.
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