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Re: hawgeyes summer sausage tutorial number 1


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Posted by mike on November 26, 2014 at 10:09:29:

In Reply to: Re: hawgeyes summer sausage tutorial number 1 posted by 2fat on November 26, 2014 at 06:34:34:

i have 25 pounds(30 including cheese) hanging in the smoker this morning from an early muzzleloader season buck. i mixed 5 pounds of hi temp pepper jack cheese in it. its looking good. have a great thanksgiving buzz
mike



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