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Thread: Got to be the BEST I've ever made!!!

  1. #1
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    Cool Got to be the BEST I've ever made!!!


    Make your mouth water this morning!

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    That is some good looking sausage the color is perfect. Do you have a picture of your smoker. I have been wanting to build one. I have been smoking mine in a friends smoker. He converted a metal shop cabinet into a smoker and it works great. The only problem is shop cabinets are not cheap.
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    Pretty.
    Tell'em I'll be there.

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    Wink Say HELLO to Bertha Burnalot!

    Built her myself from an old propane tank!

    Bertha Burnalot!
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    That is a nice one. I bet you can get it good and hot for hot smoking.

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    What kind?

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    Nice! The smoke is pouring out of that perfectly. That's the way to do it right there. Thanks for posting.
    Randy Andres

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    Nice Randy, but I will have to have a taste to determine if that is the best you have ever made! lol
    Dwyane
    The only place where success comes before work is in the dictionary!

    SMILE- A curve that can set a lot of things straight!
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  9. #9
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    Exclamation Soon!

    Dwyane,
    We want to come spend the weekend soon, and Harold said to bring some for the grill!
    Bertha will run about 145 degrees in the cold weather, and 170 in the hot.
    Sausage are cold smoked this time of year, and need to be cooked before consumption.
    Pure pork sausage, with hickory.
    Put on propane heat for 1 hour (to dry casings so that smoke doesn't discolor) , then add hickory over burner via stainless pan, smoke for 3 hours.
    EAT!

    Quote Originally Posted by shadow View Post
    Nice Randy, but I will have to have a taste to determine if that is the best you have ever made! lol

  10. #10
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    Quote Originally Posted by Slab Hunter View Post
    Dwyane,
    We want to come spend the weekend soon, and Harold said to bring some for the grill!
    Bertha will run about 145 degrees in the cold weather, and 170 in the hot.
    Sausage are cold smoked this time of year, and need to be cooked before consumption.
    Pure pork sausage, with hickory.
    Put on propane heat for 1 hour (to dry casings so that smoke doesn't discolor) , then add hickory over burner via stainless pan, smoke for 3 hours.
    EAT!
    Sounds good Randy! We do ours with Pecan wood and smoke at 165 to 170 for 4 hours. We do pure pork and pork/deer mix, talk about good!
    Dwyane
    The only place where success comes before work is in the dictionary!

    SMILE- A curve that can set a lot of things straight!
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