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Re: Dizzy Pig vs. Meat Church
I've found Meat Church Holy Cow is the best beef rub I've ever used. I never put anything but S+P on strips or ribeyes but I now put Holy Cow on almost every time. So good.3 · -
Re: Texas style hot links
Couldn't resist cooking one up for lunch so put it back on at 275 for 15-20 mins. I really like the flavor profile. I was worried it would be too much heat but I think it's just about right for my ta…1 · -
Texas style hot links
I put together a brisket/pork suasage to make something along the lines of a central Texas style hot link. I also made a mild Italian with the rest of the pork butt I didn't use for the links. Hot li…3 · -
Re: Brisket question... use some of the flat for sausage and smoke the rest?
And finished sausage. Did the Texas style with 60/40 beef/pork and also did a mild Italian with the remaining pork. Long day. If the Texas hot link works out after I smoke them tomorrow I'll post the…3 · -
Re: sausage making questions/tips
Yes mine are dry packed and my understanding was the same as yours, as long as they stay packed in salt and refrigerated they should last forever. My last batch I probably only soaked the casings fo…1 ·