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Old 10-04-2012, 08:51 AM   #22
Knows what a fatty is.

Join Date: 04-25-12
Location: Groton, MA

Originally Posted by deguerre View Post
Charcuterie. I have a copy too. A great resource.
Thanks just bought it.
BTW, I've made a great Tasso from Bruce Aidell's Sausage book. He brines, then dries it and then smokes it. Comes out great
Always thinking about what to smoke next

Party Gator by Gator Pits 46X24
26.75 OTG
330 Weber Gas
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