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Hello From South Carolina!

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    Hello From South Carolina!

    Originally from New York, where my Dad had a meat market. I have only been smoking meats for 3 years. I have a Masterbuilt Electric and an Orion Convection Smoker. Looking forward to exchanging ideas with everyone!!
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    #2
    Welcome!

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      #3
      Welcome from southeast Michigan!

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        #4
        Welcome !

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          #5
          Welcome from Louisiana!

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            #6
            Welcome from Maryland

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              #7
              Welcome from TN.

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                #8
                Welcome from Colorado ...

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                  #9
                  Welcome from Baltimore, MD! Glad you joined us. My wife and I lived in the South Carolina Lowcountry for 5 years. We still love it, and still go back as often as we can.

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                    #10
                    Welcome to the Pitmaster Club!

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                      #11
                      Welcome from MN. What kind of sausage did you make??

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                        #12
                        Welcome from Winnipeg. Nice intro pic! Sausage looks great.

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                          #13
                          The sausage is an Italian sausage with fresh parsley and Parmesan cheese..I have used Romano and Asiago as well..The other ingredients are salt,pepper and fennel seeds. I use unsalted tomato sauce to mix my ingredients along with a touch of ice water.
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                          • DavidNorcross
                            DavidNorcross commented
                            Editing a comment
                            What brand/model grinder is that? Nice setup.

                          • HawkerXP
                            HawkerXP commented
                            Editing a comment
                            That's a cutting board!

                          • SonOfAButcher
                            SonOfAButcher commented
                            Editing a comment
                            The tomato sauce went into our hot,sweet and cheese and parsley sausage...did not use it in the breakfast..The grinder is a Weston Pro Series #12..
                            Last edited by SonOfAButcher; March 6, 2019, 02:15 PM.

                          #14
                          Forgot to mention..I used 22-24 mm sheep casings.

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                          • Oakgrovebacon
                            Oakgrovebacon commented
                            Editing a comment
                            Nice looking sausage! Looks like you have been doing this a while.

                          • SonOfAButcher
                            SonOfAButcher commented
                            Editing a comment
                            Yes Sir...At 12 years old I was working along side my Dad, learning the trade...Old school...carcass prime beef, veal,lamb,chicken and pork..nothing came to us in a bag..

                          #15
                          Ahhh a sausage king, man after my own heart !! Glad to "meat" ya, from the Republic of Texas !!!

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