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Recent content by tomlockhart
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Hey All,
I'm having the family over for an Oktoberfest gathering and would like to smoke some german sausages. I've never smoked a sausage before and would love to know what temps and styles you all have achieved success with. Also would love any recommendations on which sausage types to get...
Those look so good!
I will be doing my first smoke of some boneless, skinless chicken breasts. I plan to wrap them in bacon.
Should I still do a brine on them? If so - any suggestions on what to brine with?