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Cold Smoke Andouille Sausage Procedure Recipe
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Cold Smoke Andouille Sausage Procedure Recipe
Submitted by
foodoflove
on 2008/04/06
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Smoking Sausage
Directions
Place sausage closest to upper portion of grill, smoker ect. Wet or dry hickory chips are to be spread outer diameter of lump or charcoal fire. No hotter than 200 degreees for Three hours. Great smoked sausage!
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