Thread: Smitty said..
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Unread 09-29-2013, 10:05 AM   #24
landarc
somebody shut me the fark up.

 
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I've cooked a 12' sausage before. It was in a large hog casing. I don't remember the weight, i do recall it was unwieldy getting it into a 84" Klose
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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