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  1. smokingpreacher

    First post... Mixed smokehouse day

    I had about 150 pounds of venison/pork sausage to make and hang so I thought...why waste space and smoke in the smokehouse? So I hung the sausage in the upper two racks and dried it at about 90 degrees for 45 min or so. Then I added a half of a wild 60 pound pig and for good measure I hung a...
  2. smokingpreacher

    Smoking Preacher

    I've been lurking a while and decided to jump into the community! I can't wait to read and learn more!!! I have a ceramic Vision Grill and also a 4' x 4' x 8' smokehouse heated by a propane burner and a self made smoke generator.
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