Texas Smoky Links
Texas Smoky Links Preparation
Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155 degrees F or cold smoke at least 12 hours. Compliments of Garrys Home Cookin http:/www.tiac.net/users/garhow/cooking firstname.lastname@example.org Recipe by: John "Smoky" Mitchell Posted to bbq-digest V5 #529 by "Garry Howard"
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