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Some birkshire black forest ham in bread dough

RGBHVRGBHV Posts: 1,317
edited 12:15PM 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.

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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.

Michael
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