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Charcutere
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MacKay52
Posts: 74
I received the book as a gift yesterday. Are you using your egg or another smoker for sausages, etc. looks like it would be difficult to hang rings of sausage to say the least. How are you smoking them?
Comments
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I just laid them out in 2 layers__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Like TJ said...just lay them out...no need to hang rings...and yes I do a lot of curing & smoking on the BGE...
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I just got that a-maze-n smoker for cold smoke. It works awesome. For $40 I am thrilled. I cold smoked bacon for 14 hours overnight last night and it barely raised the temp in the egg at all. I used Traeger apple pellets and they worked perfectly but there are many other flavors to play around with. You just clean out your firebox and I sits right on the fire grate . Perfect for charcuterie.Keepin' It Weird in The ATX FBTX
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Brined turkey!, Canadian Bacon!
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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