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Cooking Forum
Another Year, Another Trash Sausage
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<blockquote data-quote="Trapper John" data-source="post: 5013334" data-attributes="member: 40"><p>Smoked at 135 for a few hours then bumped up to 190 until the internal temp hits 150 or so. I forgot to say it does have curing salt so it can be smoked for that long.</p><p></p><p>Once it's done I use it in anything. I make this stuff for quick dinners. It's good used like a hotdog and I've added it to beans, soups, jambalaya, fried cabbage, and pasta. Any time I want smoke flavor but don't want to use my "good" stuff I'll chop up a link and throw it in something. Makes a killer pig-in-a-blanket, too.</p></blockquote><p></p>
[QUOTE="Trapper John, post: 5013334, member: 40"] Smoked at 135 for a few hours then bumped up to 190 until the internal temp hits 150 or so. I forgot to say it does have curing salt so it can be smoked for that long. Once it's done I use it in anything. I make this stuff for quick dinners. It's good used like a hotdog and I've added it to beans, soups, jambalaya, fried cabbage, and pasta. Any time I want smoke flavor but don't want to use my "good" stuff I'll chop up a link and throw it in something. Makes a killer pig-in-a-blanket, too. [/QUOTE]
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Another Year, Another Trash Sausage
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