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Suggest a better descriptionAfter mixing all ingredients shape into rolls and place in ice-box (Refrigerator) 24 to 48 hours to cure. Place rolls on smoker and smoke with low heat (180 1/4) 45 minutes. Turn over and smoke another 45 minutes. Increase heat in smoker to 300 degrees after 45 minutes turn over and cook another 30 minutes. Sausage is now done. By PhantomBBQ@aol.com on Sep 26, 1998, Recipe by: Kent Wible
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Serving Size: 1 Serving (2320g) | ||
Recipe Makes: 1 | ||
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Calories: 2582 | ||
Calories from Fat: 563 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.5g | 83 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 403.2mg | 124 % | |
Sodium 590.3mg | 20 % | |
Potassium 546.9mg | 14 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 13.4g | ||
Protein 485.1g | 693 % | |
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: 2582
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