Cosmic Musings Of An Ol' Kaw-Cajun Plowboy
Your sausage is always so mouthwatering - smoking mine tomorrow and hope the Stumps at a low temp.
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Hill Country Hots made with 60/40 pork to beef
Hot off the smoker
This is the whole coil, before I cut it into links. Smoking with pecan wood.
Your sausage is always so mouthwatering - smoking mine tomorrow and hope the Stumps at a low temp.
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