100* F or less or it weeps , smoke to flavor/ couple hours depending on how dry you want
yeah grain or pecan fed hogs are a much more pleasant thought then thinking about them eating the ass out of a dead cow
Well he was wrong looks like Los Angeles getting a good toilet flush
I am watching my sisters house in Toluca lake via remote while she is in Scotland and its been raining for awhile
yike , keep it clean and bandage,
those puncture wounds are rough
I am also diabetic and croc’s and sketchers are mandatory for household travel
alpaca & Marino anti microbial socks
This is a 100 lb recipe which fills one of my racks. I prefer 60/40 because I want it to taste like a venison sausage not your average pork sausage.
60 lbs of trimmed venison
40 lbs of fatty pork shoulder or trimmings. You want a 20% fat mix when you are done
1-3/4 cups Kosher Salt
1-3/4 cups...
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