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Unread 02-02-2013, 10:25 AM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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This may be much more than you want to know, but Len Poli has a great site devoted to sausage here:

http://lpoli.50webs.com/Sausage%20recipes.htm

Briefly, you need to be careful smoking to make sure the meat isn't in the danger zone too long. Does he use a cure in the sausages? That too is a factor in how you handle and cook them.
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Jim - Another transplanted Texan
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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