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Unread 04-05-2013, 02:15 PM   #94
Brother Matt
On the road to being a farker
 
Join Date: 07-10-12
Location: Olypen, Washington
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Well, I've done a few batches over the last few weeks, but haven't gotten any good photos. This is no exception, but hopefully gets the idea across.

I made Italian meatballs with beef from a steer I had butchered in the fall, store bought bacon, and smoked 'em on my contraption at 225 for about an hour and a half over alder. A bit on the done side, but so good nonetheless.

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