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Cooks' Corner
Tips on sausage makin’
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<blockquote data-quote="bdlesh" data-source="post: 2433443" data-attributes="member: 109440"><p>My great grandfather had a big smokehouse that was always full. He had everything you could imagine in there. He came here from Germany and was very old school. He would wipe the crock he used to mix the meat with a garlic clove. He said that was all the garlic you need. The rest was just salt and pepper. When we would visit it was our job to run salt and sugar on the hams. We could bring him deer meat to make sausage with and it was the best I've ever had. I sure do miss that. I have tried to replicate his and never could get the same taste. My dad said it was because my smokehouse doesn't have 70 years of smoke and love. I tend to agree.</p></blockquote><p></p>
[QUOTE="bdlesh, post: 2433443, member: 109440"] My great grandfather had a big smokehouse that was always full. He had everything you could imagine in there. He came here from Germany and was very old school. He would wipe the crock he used to mix the meat with a garlic clove. He said that was all the garlic you need. The rest was just salt and pepper. When we would visit it was our job to run salt and sugar on the hams. We could bring him deer meat to make sausage with and it was the best I've ever had. I sure do miss that. I have tried to replicate his and never could get the same taste. My dad said it was because my smokehouse doesn't have 70 years of smoke and love. I tend to agree. [/QUOTE]
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Tips on sausage makin’
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