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Mesquite Country Sausage Recipes
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dbraud07
Four Point
Join Date:
Feb 2012
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75
#181
06-19-2013, 06:55 PM
Sounds delicious
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jkrueger16
Nubbin' Buck
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Sep 2010
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#182
06-20-2013, 10:45 PM
I am going to have to try.
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TexZ71
Ten Point
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Oct 2012
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#183
06-30-2013, 10:04 PM
mesquitecountry,
The spread sheet is extremely helpful.
Thank you
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DXT2010
Nubbin' Buck
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Jun 2011
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#184
08-10-2013, 04:06 AM
Can't wait to try these recipes
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boomer453
Ten Point
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Oct 2006
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#185
08-10-2013, 06:21 PM
Travis-
any chance you have a boudain recipe hidden away somewhere?
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batesdc
Four Point
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Jan 2010
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#186
08-10-2013, 10:58 PM
I must try this recipe
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mesquitecountry
Pope & Young
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Oct 2006
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#187
08-11-2013, 07:36 AM
Boomer. I did at one time. Need to dig it up.
Is the spreadsheet still working for you all?
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scotty
Pope & Young
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Oct 2006
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#188
08-11-2013, 07:47 AM
The online spreadsheet is still working for me. I have it downloaded too, just in case!
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meathunter
Ten Point
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Jan 2008
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#189
09-29-2013, 03:53 PM
Just for people getting season started.
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duckmanep
Pope & Young
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Oct 2012
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#190
10-02-2013, 11:44 AM
awesome info here
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Buck Roar
Eight Point
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Nov 2008
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#191
10-10-2013, 08:32 AM
Post #1 links work
Post #16 links work
Thanks so much. Look forward to putting them to use.
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colestaton
Four Point
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Sep 2013
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#192
10-12-2013, 09:27 AM
Awesome spread sheet break down.
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stevolabo
Four Point
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Oct 2011
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#193
10-16-2013, 08:48 PM
Had a question about the pepperoni. So you smoke it for until the internal temp is 165. And then you let it sit at room temp for 8 hours or put it in a dehydrator for 8 hours?
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mesquitecountry
Pope & Young
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Oct 2006
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#194
10-17-2013, 07:43 AM
I would put it in the fridge for about a week to dry.
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stevolabo
Four Point
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Oct 2011
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#195
10-17-2013, 11:05 AM
So cook or smoke it to 165, let it sit in the fridge for a 5 to 7 days, and then freeze it?
Can I make dried sausage like that?
Will this grow white mold like normal fermented sausages?
Thanks for your help.
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