Summer sausage


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  • @Fijidreamer Welcome to the board, you aren’t far from us at all, we are just up the road in Wichita! Nice to have a classically trained chef on here! I think we have one or two others, or at least some that appear to be so please feel free to let us know your thoughts on what we say when it comes to kitchen cooking!

    With your username I assume you are either from Fiji or have visited? What an eye-opening culinary experience that was for me, they eat almost everything from the ocean and cook a lot of it ceviche and most surprisingly they have cattle that just roam the island or at least on Vanua Levu and any village that wants some beef can harvest them!

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  • F

    Derby, KS I am a classically trained chef, but not working in the restaurant or food service industries. I enjoy the science behind the hobby and get to experiment with lots of different processes and products. Looking forward to the info sharing and smoking community craziness!

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  • @Jonathon I was a founding member/moderator on a very, very large forum. It was terrible. Lol. You almost had to police it due to so many jerks. Don’t dare ask a question before searching on your own or face the wrath of dozens of angry members. Brand loyalty would spark instant arguments.

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