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I am going to attempt to make German sausage this weekend. I am hoping to get some tips if anyone has any. Smoker temp/time etc. Thanks
Thanks Jonathon. I will take some pics! (if it turns out of course lol)
Does the same temp and time apply to the Ring Bologna? I am making some of that as well.
how much water do i need to add when mixing per 25 lb batch? Is it the same as the ring bologna?
