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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-14-2013, 04:57 PM   #16
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Quote:
Originally Posted by gtr View Post
Depends on the temp you smoke at and for how long. Curing isn't really necessary for hot smoking.
Thanks, just started getting into sausage making...this recipe looks good, think I'll give it a try.
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Old 01-14-2013, 05:16 PM   #17
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Isn't it done yet?

That looked good.
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Old 01-14-2013, 05:30 PM   #18
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Quote:
Originally Posted by gtr View Post
Depends on the temp you smoke at and for how long. Curing isn't really necessary for hot smoking.
this.
it's a fresh sausage so you hot smoke it or cook it to an internal of 160.
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Old 01-14-2013, 06:01 PM   #19
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Looks good!
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Old 01-14-2013, 06:25 PM   #20
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That does sound very good, just think I'll do a batch this weekend!
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Old 01-14-2013, 07:04 PM   #21
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the final pics-
it was a tad dry but I like it dry.next time I'll add 1lb of brisket hard fat or cold bacon grease per every 8 lbs.to the grind.
done over R.O.lump w/ pecan & oak-Texas style.


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Old 01-14-2013, 07:22 PM   #22
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I have been wanting to come down to Texas hill country for a while now to do some motorcycle riding. Now I really want to come down, have some of that fresh sausage.
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Old 01-14-2013, 07:38 PM   #23
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Quote:
Originally Posted by firefighter4634 View Post
I have been wanting to come down to Texas hill country for a while now to do some motorcycle riding. Now I really want to come down, have some of that fresh sausage.
I'll ship it down for ya.I'm in Kentucky.
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Old 01-14-2013, 07:55 PM   #24
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I would eat that for sure.
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Old 01-14-2013, 08:32 PM   #25
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Great looking sausage,Maybe Duck? sausage is next.
cheers.
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Old 01-15-2013, 07:13 PM   #26
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Thanks. Saving the recipe for summer.
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Old 01-15-2013, 07:36 PM   #27
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thanks for sharing. looks great to me!! i'm actually about to lose my sausage making virginity soon as i got a meat grinder recently. i'm even taking a sausage making class tomorrow, i cant wait.
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Old 01-16-2013, 02:12 AM   #28
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Quote:
Originally Posted by AussieTitch View Post
Great looking sausage,Maybe Duck? sausage is next.
cheers.
Titch
no way.those are my guard ducks.
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Old 01-16-2013, 04:54 AM   #29
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So got to try this... Thanks for sharing.
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Old 01-16-2013, 10:17 AM   #30
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Quote:
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I am from the Texas Panhandle and was not familiar with V&V until now. Just looked it up.

I am gonna have to whip a batch of that up very soon. Thanks for the post.
What part of the panhandle, I'm from Perryton.
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