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Unread 06-04-2013, 12:35 PM   #74
benavidez
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Join Date: 05-17-13
Location: jobstown, nj
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It was really cool seeing butchers skill in removing the horn muscle and slicing it. I have been playing around with cooking butts in in two pieces the coppa, and shoulder roll and saving lardo to grind for sausage making or to add additional fat to lean burger grind.
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