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Unread 04-03-2008, 11:55 AM   #8
Mark
somebody shut me the fark up.
 
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Join Date: 08-13-03
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You've gotten good replies, Really nothing else I can add except maybe grow your own. And also consider pasilla peppers (similar). I grow and smoke dry both. However, smoke dried would be redundant for rubs. Here's a batch I brought to Greg's last bash and stuffed with sausage.

http://www.bbq-brethren.com/gallery/...urd_production
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Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
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