5 lbs. Add wood chips, close vents, gradually raise temp to 170F (77C). It's easiest if you use your hands to mix. Combine ground pork/fat with remaining ingredients; mix well until the mixture is sticky and batter like. Let stand for several hours. Although the storefront has changed over the years, the famous food made inside has always been the same. *You may use soy-protein concentrate in place of non-fat dry milk. Submerge in a 170F (77C) hot water bath until the internal temperature of the product is 152F (67C). Being a devoted fan of the hit series Walking Dead on AMC, I am fully aware that we could face a zombie apocalypse in the very near future, so I think that having an ample reserve of homemade jerky on hand at all times may be a good thing. Hang snack sticks at room temperature for 1 hour to bloom (see page 159-160). Sign up to have my recipes emailed to you. This will produce the shriveled appearance symbolic with store-bought smoked sausage sticks. Upon reaching temperature, remove links from smoker and shower with cold water until the internal temperature of. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. 5 lbs. Please read my disclosure policy. pinch of ground cloves. The correct percentage according to your weights would be 3% of total by weight, not 0.03%, When calculating percentages, you have to move the decimal over 2 places to the right (use the percentage button on a calculator if in doubt). He's still farming at age 84 and here it is: William Brethauer's German Sausage Recipe, 1/2 of a 1.25 oz. Add the liquid to the sausage. 8. Pressure cook for 75 minutes at 10 pounds pressure or whatever your canner indicates for pork meat. Submerge in a 170F (77C) hot water bath until the internal temperature of the product is 152F (67C). This Enchanting And Historic Town In North Dakota Is The Perfect Day Trip Destination, You Could Easily Spend All Weekend At This Enormous North Dakota Flea Market, The Charming Out Of The Way Flea Market In North Dakota You Wont Soon Forget, The Incredible Buffet In North Dakota With Almost As Many Desserts As Main Dishes, The Timeless North Dakota Restaurant Everyone Needs To Visit At Least Once, The One Delicious All-You-Can-Eat Buffet In North Dakota Thats Actually Worth Visiting, Theres A Small Town In North Dakota Known For Its Truly Epic Pies, People Drive From All Over For The German Specials At This Charming North Dakota Cafe, North Dakota small towns with popular eateries. ends of the brisket. The sausage needs to be mixed thoroughly to distribute the seasonings evenly. Natural sausage casings have a distinctive curve. Heat a large skillet over medium-high heat. For the first time in decades, I now have a recipe that will do that job. Next time Ill try fresh herbs! 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg), 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg), 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g), 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g), 1 1/4 tsp nutmeg (2.5 g) 2 tbsp nutmeg (12.5 g), 1 1/2 tsp cayenne pepper (3.3 g) 2 1/2 tbsp cayenne pepper (16.5 g), 1 1/2 tsp ground black pepper (3.75 g) 2 1/2 tbsp ground black pepper (18.8 g), 1 1/2 tbsp powdered dextrose (13 g) 1/2 cup powdered dextrose (65.3 g), 2 tbsp rubbed sage (7.8 g) 2/3 cup rubbed sage (39 g), 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml). Stuff freshly mixed batter into hog casings and tie off into 18 (46 cm) sausage rings, refrigerate overnight to cure. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) The recipe was a SECRET! I made this yesterday. Wipe down the pan and add the butter. patties. Remove 152F (67C) links from smoker; shower with cold water until internal temperature drops to 110F (43C). I will try this with fresh home ground pork, probably pork butt. Trim fat on bottom side of brisket to 1/4 (0.65 cm) thick, place in shallow container, paint surface of brisket with, liquid smoke. As a community that can claim three homelands (Southwestern Germany, Southern Russia and the American Midwest), the Germans from Russia have interesting food traditions.. One aspect of those traditions is, of course, sausage. A German sausage recipe dating back to 1909 lies in the hands of George Just. How lazy and shadier can this get?) The recipe is a well kept secret that has been used in the sausage for over one hundred years and no other person or place can replicate the perfection Stan's SuperValu has nailed down. Cut the log into 15 slices and place them on top of the caramel sauce in the 9 x 13-inch pan. I had to exclude the pepper and red pepper for sensitivity and subbed oregano for marjoram and it was still so delicious, even with the changes!! So rare only a select few know the recipe and it's going to stay that way. PORK - obviously and it's a good thing that it is the first ingredient. Ive tried multiple sausage recipes, but they never quite hit the taste profile I was looking for. Hold until sausage is 152F (67C) internally. 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* Get more stories delivered right to your email. 2. 8. 4. 8. 10 lb boiled liver (20% pork liver/80% beef liver). 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28 .5 g) Hang salami chubs at room temperature for 1 hour to bloom. Remove 152F (67C) links from smoker; shower with cold water until internal temperature drops to 110F (43C). Submerge in a 170F (77C) hot water bath until the internal temperature of the links are 152F (67C). Store smoked sausage in a refrigerator 2 to 3 weeks. The USDA suggests cooking sausage to an internal temperature of 160F (71C). Heat the oil in a large saute pan or braiser pan over medium-high heat. Heat large nonstick skillet over medium heat until hot. 1/4 cup honey (84.3 g) 1 1/4 cups honey (422 g). Hey Krissy! Refrigerate overnight to cure. I have never found canned leberwurst in any grocery store. 1 1/2 tsp onion powder (5.4 g) 2 1/2 tbsp onion powder (27 g) Regardless, I'm happy it happened because this is so much better & incredibly simple. ground ginger 1/2 cup cold water, approximately In large bowl, combine all ingredients except water and mix very well. Bend the test piece into the shape of a horseshoe. 1/2 cup molasses (168 g) 2 1/2 cups molasses (420 g) 1. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties. Thaw and finish by browning in fry pan before serving. 1 1/2 cups dark brown sugar (348 g) 7 1/2 cups dark brown sugar (1.76 kg) Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120F (49C). Russell Lipp, Strasburg. I've not tried any of them yet, but they should be self-explanatory. 1 tbsp apple cider vinegar (15 ml) 1/3 cup apple cider vinegar (75 ml) Cut the head through the jaws so the lower half of head is separated. 3. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Do not allow the water to get hotter than 170F (77C). So good! 6. 1 1/2 tbsp fennel seed, cracked (16.2 g) 1/2 cup fennel seed, cracked (81 g) Hello, does the sausage need to be cooked before freezing. The German/Czech sausage recipe here is exactly what I've been looking for. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) Love sausage gravy and biscuits. 1. My own ancestors came from the Black Forest and Alsace and settled in and around the farming town of Sulz, which was along the Beresan River in Ukraine. We leave out the sugar and replace with maple syrup to taste. In medium sized bowl, thoroughly combine all ingredients. Tie off cellulose casings as explained below. 1 tsp mace, ground (2.6 g) 5 tsp mace, ground (13 g) Add pork; mix lightly but thoroughly. Free! Cut away all visible fat and connective tissue from the beef or venison. Hunters may use venison in place of the pork butt to produce an outstanding sweet Italian sausage. Expect a 50% loss from start to finish. Hope that all is well ~. Once poached they will keep in the fridge, tightly wrapped, for up to a week. If my parents gave you a jar of leberwurst, you were either a close relative or one of their best friends. Sounds great - I am glad that you're making it work! I'll have breakfast sausage for awhile. 7. You can form it into patties or use it for recipes like biscuits and gravy. 6. Here, Mexican chorizo adds incredible flavor and heat to a bell pepper filling of celery, carrot, onion, tomato, and rice. Remove 152F (67C) snack sticks from smoker, shower with cold water until internal temp drops to 110F (43C). Cook in hot water til the temperature reaches 160 F and a bit longer 10 minutes or so. This recipe is very good, the best so far that Ive tried. Hold until hots have an, internal temperature of 152F (67C). Use 80-85% lean venison trim to 15-20% beef fat. Your Recipe Learn how your comment data is processed. Mix all ingredients thoroughly and let stand for a couple of hours before casing. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg). 1. Hang venison hot dogs in preheated 130F (54C) smoker, dampers wide open; hold at this temperature for 1 hour, or until casing is dry to the touch. Grandma liked a little garlic in hers but grandpa didn't so she always had to make two batches. We experiment with more or less sugar and red pepper flakes. Start with 15 lb hog rind cooked separately (a gluey mess!). Very grateful for her recipe and insight. 3 lbs lean venison trim (1.36 kg) 15 lbs lean venison trim (6.80 kg) 2. This famous variety of sausage is often named the best sausage ever, and when you try it you'll know why. Bend the test piece into the shape of a horseshoe. Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.5 kg) First of all, thanks to all who have posted recipes and comments in this forum, it has been very helpful. Combine ground beef/pork with remaining ingredients; mix well until the mixture is sticky and batter like. venison hots drop to 110F (43C). 3 1/2 (90mm) fibrous casing. For 46 years, 80-year-old George Just has been seasoning sausage in the heart North Dakota's German country. I will be making 20 pounds this weekend and freeze it in 1/4 lb. 4. Made these twice so far and every time they're good. Can this recipe be prepared, vacuum sealed and frozen to be cooked at a later date? Bessarabia, Ukraine, Crimea and the Volga River Valley were some of the main points of settlement; These "Volga Germans" (Wolgadeutsche) and "Black Sea Germans" (. Explore other North Dakota small towns with popular eateries that put them on the map. Made 17 lbs using pork butt & fresh pig fat (local pig farmer who butchers is a blessing). Mix very well. What really continues to bring hungry people to this town, however, is inside the town's grocery store. I need to start over. Submerge in a 170F (77C) hot water bath until the internal temperature of the links are 152F (67C). Super easy and quick, and made a dense & yummy Saturday breakfast! It could happen, because my idea of a particular sausage might not be what you had in mind, a problem easily remedied by personalizing the recipe formula. * *The USDA suggests cooking fresh sausage to an internal temperature of 160F (70C) when checked with a quick-read thermometer. Well, at the risk of demonstrating just how good I am NOT at this sort of thing, here is a photo of one of the chubs of sausage after hanging for a few days at room temperature: Germans from Russia Heritage Collection at North Dakota State University, http://library.ndsu.edu/grhc/foods/recipe/sausage.html, http://library.ndsu.edu/grhc/foods/recipe/summersausage.html, http://library.ndsu.edu/grhc/foods/recipe/liver.html, http://library.ndsu.edu/grhc/foods/recipe/headcheese.html, http://library.ndsu.edu/grhc/foods/foodways/leberwurst.html. Generally speaking, there is no sugar added; its simply a term used by sausage makers to differentiate between mild Italian and hot Italian sausage. Other than that, I used the exact recipe. No, I make them into patties, then put them on a cookie sheet with parchment paper and freeze and then put them in a freezer bag for storage. 5 lbs beef brisket (2.27 kg) 25 lbs beef brisket (11.35 kg), 3 lbs beef chuck (1.36 kg) 15 lbs beef chuck (6.80 kg). Its typically made from ground pork and seasoned with garlic, marjoram, salt and pepper, then stuffed into natural casings. For the best results, use 75-80% lean venison trim to 25-20% beef fat. Happy eating! The USDA suggests cooking sausage to an internal temperature of 160F (71C). CONTAINS 2% OR LESS OF: This is by volume so when you compare 1 pound of meat to the amount of spice it will most certainly be less than 2% of the completed recipe. 5 lbs. Thanks! 1 tbsp hickory smoke powder (5.0 g) 1/3 cup hickory smoke powder (25 g) Remove finished bacon from smoker refrigerate overnight. 1/2 lb fresh beef fat (227 g) 2 1/2 lbs fresh beef fat (1.13 kg) Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined. 8. 25 lbs. 1 tbsp paprika (7.2 g) 1/3 cup paprika (36 g) This delicious recipe can be used to make sausage gravy. and corn syrup (which IS genetically modified and a poor quality, cheap-o excuse for an ingredient) have been the primary contributor to my poor health in the past and to obese America via inflammatory pathways. by removing the links from the smokehouse when they reach an internal temp of 120F (49C). Love this recipe to use leftover pork shoulder after making Gaby's Instant Pot Pork Carnitas. 1/2 tsp cardamom (1.4 g) 2 1/2 tsp cardamom (7.0 g) Skip a day or two and then smoke it again. Be safe and discard marinade. 1/4 tsp Prague Powder #1 (1.4 g) 1 1/4 tsp Prague Powder #1 (7.0 g) All of which was delicious, fresh, and held above most standards. Since 40 pounds is a ridiculous amount of sausage for me to make, I decided to see if I could scale The first "German Sausage" recipe down to a 5-pound batch. 3 1/4 tbsp cracked black pepper (32 g) 1 cup cracked black pepper (160 g) * --------------------------------------------------------------------------. 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.2 kg). Only thing I changed was coriander instead of marjoram. Remove brisket from Ziploc bag, rinse away excess cure with cold water. Add spice mixture and mix with your hands until well combined. I use dried sage/thyme, so I cut back to 1 tsp each. I am contemplating making around twenty pounds. I also add mustard seed (1 jar of the size about 1/4 cup) as well as about 4 good TBS of pepper. 1 tsp liquid smoke, optional (5 ml) 5 tsp liquid smoke, optional (25 ml) I now live alone and dont cook like I use to. So, I wish you the best and only comment to help educate those who may not know what the list of ingredients really means. *The USDA suggests that the internal temperature of smoked sausage reach 160F (70C) when checked with a quick-read digital thermometer. This salami is a lightly smoked, mildly spicy sausage, made from coarsely chopped beef and pork and flavored with cracked black pepper, cardamom and garlic. and put 60 hours a week,". 1/4 teaspoon marjoram fresh if you have it .14 grams (.57 grams per teaspoon) (0.000309%) 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g) 3 1/4 tbsp paprika (23.4 g) 1 cup paprika (117 g) Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. boneless pork shoulder or pork butt 3 teaspoons sage 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons marjoram 1 teaspoons crushed red chili peppers teaspoon savory teaspoon cayenne chili pepper teaspoon nutmeg 1 teaspoon allspice Directions: Combine ground pork/fat with remaining ingredients; mix/knead well until the mixture is sticky and batter like. You could have just bought any breakfast sausage and added more sage to it and got the same results. Do Ahead: Patties can be made 2 days ahead. Pan fry, grill, broil or bake fresh sausage at medium heat until its brown on the outside and no longer pink inside. Maple Sausage Patties Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. Even people who don't like broccoli beg me to make this comforting broccoli cheese casserole recipe. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) ground venison 3/4 cup brown sugar 1/4 cup canning / pickling salt 3 T. fennel seed 2 tsp. Thanks. We're glad to have you here and hope to see more of you, so feel free to look around and jump into any topic that strikes your fancy. Darrin Deile, Store Owner, Stan's Super Valu. Sausage and Pepper Sandwiches Pick a dark, malty lager for simmering the sausages. What would I then do with all those body parts? 1/4 cup ketchup (60 g) 1 1/4 cups ketchup (300 g) 1 lb. 1. Margaret Eid, Huron, South Dakota. Hang venison hots at room temperature to cool then peel off casing. [STEP 2] Combine rosemary, thyme, sage, and mustard seeds. Add water as needed if mixture is dry. Dry meat strips at 145F (63C) in your usual manner until meat is dried to 40-50% of its original/green weight. The food that keeps people coming back here for years after theyve moved away is actually sausage. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into 4 (10.2 cm) links. Hunters may use venison in place of the pork butt to produce first-rate hot links. Chill beef/fat to 34F (1C), grind one time through a 1/4 (6mm) plate. Let stand for several hours. 7. 5. I'm gonna stick with my story that my sausage is better than pre-packaged big name store bought but you are totally right about quantities. A few tips for your trip: 1. 2 1/2 tsp ground black pepper (6.25 g) 1/4 cup ground black pepper (31.3 g) I've been looking for a great German/Czech sausage recipe for years and have found the Mother Lode. 3. enough to alter ingredients in an effort to appease your flavor requirements, but I wouldnt suggest it until after you have completed your first batch of sausage and have a better understanding of how the sausage making process works. 6. Stack between parchment paper; cover and chill, or freeze up to 1 month. Jeanne Horn, Duluth, Minnesota Go to Recipe 11 / 19 Taste of Home German Brat Seafood Boil Reduce heat to medium-low. And, when it is less than 2% only certain ingredients need to be named individually. Grill 'em, split 'em and load 'em on toasted buns with garlicky peppers and onions. For one rural community in North Dakota it dates back to the turn of the century. If it cracks but doesnt break, its dry enough and ready to eat. 6. Freeze sausage in resealable plastic bags in . If you don't own a sausage stuffer you can freeze the sausage in patties or in small bulk packages. How would you rate BA's Best Breakfast Sausage? [STEP 3] Heat butter in a skillet and saut onion, toasted . For liver sausage, the pork/beef mix is important to keep the sausage from being too greasy (pork liver) or too dry (beef liver). Smoked sausage and onions features a mustard sauce balanced by Balsamic, honey and vinegar. Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C). This famous variety of sausage is often named the best sausage ever, and when you try it you'll know why. Keep in mind that the recipes are written by chilrden or grandchildren of immigrants, and as such are not perfect, so they might need a little tweaking or modification here and there (eg: modern cure versus "saltpetre" or salt only), but they are an accurate representation of sausages that were made on German immigrant farmsteads all across the region, and the memories that come with those recipes are as useful as the recipes themselves. This is excellent. Form sausage into patties and cook until brown, about 5 minutes per side depending on thickness. Cut the ears off and eardrum sections out. When making it for pizza I add a Tablespoon of Cumin, 1 Tablespoon of red wine vinegar and 1/2 tsp of cayenne pepper. Bring to a boil to cook the garlic then blend until the garlic is finely chopped. Test fry a patty to check the seasoning. Venison hot dogs are one of my wife's favorite sausages. Form mixture into 6 patties. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Add pork and work spice mixture into meat with your hands . 6. The word homemade is the key. Upon the completion of your first batch, you may think the finished sausage is terrific as is or theres too much coriander or fennel seed or not enough pepper to suit your taste. My wife is from North Dakota, where her parents made their own sausage - but no one really had a recipe, they just added this and added that - but omg it's by far the best. Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly. Heat a skillet over medium low heat and add the sausage patties. Homemade jerky is certainly worth the effort. If the finished product seems too salty for your taste buds, soaking it in cold water for one hour will remove much of the excess salt. Krissy, Your email address will not be published. Next time adding some roasted Hatch chilies! We like to make biscuits and gravy on special holiday mornings, and I used to buy Jimmy Dean chubs, but no more! They're always a treat, but especially alongside pancakes or French toast. 1 1/2 tbsp white pepper (12.2 g) 1/2 cup white pepper (60.8 g) Combine remaining ingredients in a glass bowl or tub; mix well. You can order some yourself and find more information at Stans SuperValu site. It can be used to make sausage patties if desired. Thank you, 2023 Cond Nast. Here's an example of breaking down the 2% stuff 1 pound is equal to 453.6 grams, 1 ounce is equal to 28.35 grams. Next day, hang sticks in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. 1 1/2 tsp coarse black pepper (3.9 g) 2 1/2 tbsp coarse black pepper (19.5 g) 4. I make a batch of the German/Czech sausage several times a year. It does, however, make a good topping for the real star of Wishek. I like jimmy deans sausage in a hurry. Thank you! 2 tbsp powdered dextrose (17.4 g) 2/3 cup powdered dextrose (87 g) 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) Willis Caldwell , Stan's Super Valu "Everyone knows about it, everyone compliments about it, everybody seems to hear about it, it's a really well known product, that's because of George.". Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. 1/2 teaspoon freshly ground black pepper 1.165 grams (0.00257%) To test for doneness, remove one piece of jerky from drying device and allow it to cool slightly. "They come from miles around, i got cousins in Wisconsin they come home and take a cooler full back." *You may use soy-protein concentrate in place of non-fat dry milk. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg) I've used these for breakfast sandwiches, pizza and pasta! Thanks for sharing! of water anyway.) Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C). 5. More in line with American tastes and easy to make at home. Chill meat to 31F (-0.55C), slice into 1/4 (0.64 cm) thick strips, cut across the grain for a tender bite or with the. 5 lbs. 6. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Some fat comes out the ends. Sure to impress. Hang kielbasa at room temperature for 1 hour to bloom. 3. 6. Next day, hang salami chubs in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. REAL FOOD IS DEFINITELY BETTER (and TASTIER) than processed food for sure!! Ingredients: My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork: 1 tablespoon sage dried or minced fresh 1 teaspoon kosher salt 1 teaspoon brown sugar teaspoon freshly ground black pepper teaspoon red pepper flakes or more if you like heat teaspoon marjoram fresh if you have it 1 tsp onion powder 1 tsp black pepper 1 tsp red pepper flakes 2 tsp cumin 2 tsp ginger 2 tsp marjoram 2 tsp nutmeg 2 tsp oregano 4 tsp basil 4 tsp sage 4 tsp thyme 4 tsp salt Mix and store in an. 8. That's not why sausage is called sausage. 1. 1 lb. Mix all of the ingredients thoroughly in a large bowl (using your hands works best)! 5 lbs. 2 1/2 lbs fatty pork butt (1.13 kg) 12 1/2 lbs fatty pork butt (5.67 kg) Although the country fry sausage is the most popular, on Wednesday's, Friday's, and Saturday's people line up for the hot ring bologna. 155K views, 969 likes, 112 loves, 253 comments, 1.4K shares, Facebook Watch Videos from KFYR-TV: Old traditions and small towns tend to go hand in hand.. 155K views, 969 likes, 112 loves, 253 comments, 1.4K shares, Facebook Watch Videos from KFYR-TV: Old traditions and small towns tend to go hand . 2. For all pork treats, it is essential that the meat be cleaned and rinsed impeccably; otherwise will get that pig flavor that turns people off. There always was a canned pint jar of leberwurst (liver sausage) in my German Russian home refrigerator. They would disappear into the basement and mix up big batches of sausage and periodically appear upstairs to test fry a patty.
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