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Recent Posts

  • 15555894318449154577775171225919.jpg

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  • @rayscheese
    I just made this last weekend. Using venison w/5% beef fat and added high temp cheddar 10% and did add another 5% pork fat. And 1Tbl spoon lem liquid smoke
    Smoked on trager for 2 hrs at 170deg then finished in sous vide to 160
    The end product is great.
    However diffrent than seltzers store bought.
    Still not as sweet or smokey.

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  • @ruppy41 Sorry about the delay on an urgent post, I was making a 100 lb of snack sticks all day yesterday. You should not have any problems, its not ideal but it shouldn’t cause any issues that you will notice.

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