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Old 01-18-2017, 06:28 AM   #401
Thundervee
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Just wanted to say thanks again Travis. Been using these for a few years now!


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Old 01-23-2017, 07:16 AM   #402
BURTONboy
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Quote:
Originally Posted by mesquitecountry View Post
Ok. I began getting so many emails that i decided to just post my excel sausage recipes on here for everyone. If you have any questions let me know. Just click on it and download it to your computer.

Attachment 76469

Attachment 76470
Quick question, as I think I may have messed up.

I made 50# of sausage yesterday and it said only 1.2oz of cure if drying. I used quick tender and I want to cold smoke and let hang til dry. Is that enough curr or do I have to hot smoke and bring up to 165 as I just read in your directions? Ive never used quick tender or added my own cure. Always bought seasoning which had the pink cure in it and never had a problem cold smoking and letting hang. I just dont want to spoil all this sausage or get somebody sick....

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Old 01-27-2017, 06:52 PM   #403
mesquitecountry
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You will be fine, it won't spoil especially if you are going to vacuum pack and freeze


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Old 04-05-2017, 06:21 PM   #404
Greg Hudson
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Travis
In your Italian, Pork/Venison recipe, how do I use the whole fennel? Do you mean dicing some off the fresh fennel bulb?
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Old 04-06-2017, 12:12 AM   #405
dope hunter
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Quote:
Originally Posted by Greg Hudson View Post
Travis
In your Italian, Pork/Venison recipe, how do I use the whole fennel? Do you mean dicing some off the fresh fennel bulb?
I'm not 100% sure, but I believe he is talking about whole fennel seed.

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Old 08-07-2017, 11:51 AM   #406
Black Gold
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Quote:
Originally Posted by mesquitecountry View Post
Ok. I began getting so many emails that i decided to just post my excel sausage recipes on here for everyone. If you have any questions let me know. Just click on it and download it to your computer.

Attachment 76469

Attachment 76470
Love this!!! U wouldn't happen to have a good Boudan recipe on excel as well, would you?
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Old 08-07-2017, 11:52 AM   #407
Black Gold
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The English Banger Sausage has my interest peaked!
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Old 09-12-2017, 04:54 PM   #408
fowler
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I think I send this thread to several people a year when they ask about sausage. Can't believe it is still going strong. Thanks again for providing it!
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Old 09-12-2017, 07:02 PM   #409
BURTONboy
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They are some awesome recipes! I pass them on regularly also.

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