Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
by 4dogs » Fri Feb 25, 2005 10:11 pm
Sitting in Costa Rica without any hot dogs. Have saugage maker need a good recipe for 1/3 lb skinless dogs with light smoke taste. any ideas welcome
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4dogs
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by Oddley » Fri Feb 25, 2005 10:25 pm
See if there is anything that tickles your fancy Here.
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Oddley
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