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Some birkshire black forest ham in bread dough

RGBHVRGBHV Posts: 1,317
edited 8:29AM in EggHead Forum
It was a beautiful weekend and we had a few unexpected guests drop by so we made this up to go with the ribs.



We strayed a little from our normal pork in light rye bread dough. It wasn't as good. Normally we use an uncured pork. I found the ham too salty. BUT, it was still good.

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