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Unread 01-10-2013, 09:16 AM   #1
WineMaster
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Join Date: 01-16-07
Location: Southern MN
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Default Time for a little sausage

Ground and stuffed last night. Didnt get any pics of that cause well its grinding & stuffing. Letem work overnight and started the MJH at 8:00. Sausage on at 9. Pit locked right on at 110 to dry the casings. Then on to 130 for a hour or so pouring the apple to it!









Getting Yummy!!!

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Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

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Wine & Swine
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