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Suggest a better descriptionGrind 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 garhow@tiac.net Recipe by: John "Smoky" Mitchell Posted to bbq-digest V5 #529 by "Garry Howard"
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Serving Size: 1 Serving (1525g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2939 | ||
Calories from Fat: 1785 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 198.4g | 264 % | |
Saturated Fat 73.2g | 366 % | |
Monounsaturated Fat 84g | ||
Polyunsanturated Fat 18.8g | ||
Cholesterol 861.8mg | 265 % | |
Sodium 885mg | 31 % | |
Potassium 4857.9mg | 128 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 18g | ||
Protein 251g | 359 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2939
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