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Unread 10-04-2012, 08:51 AM   #22
sdpike
Knows what a fatty is.
 
Join Date: 04-25-12
Location: Groton, MA
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Quote:
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
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