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The Water Cooler
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Meat smoke'n day 2.
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<blockquote data-quote="jeepersjeep" data-source="post: 913763" data-attributes="member: 901"><p>Sausage, extra sharp chedder (use a lot), Rosemary, parsley. </p><p>Low heat and high smoke. </p><p>U know pork temp is high but, I cook mine till they are 150 inside.</p><p>I've also wrapped them in dough after they cook and put back in the smoker till done. Don't use too much dough! Sourdough is the best!</p><p>Throw them in a container and you have breakfast for the week.</p></blockquote><p></p>
[QUOTE="jeepersjeep, post: 913763, member: 901"] Sausage, extra sharp chedder (use a lot), Rosemary, parsley. Low heat and high smoke. U know pork temp is high but, I cook mine till they are 150 inside. I've also wrapped them in dough after they cook and put back in the smoker till done. Don't use too much dough! Sourdough is the best! Throw them in a container and you have breakfast for the week. [/QUOTE]
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