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Re: What are you drinking....now?
Fist time. Like it.3 · -
Re: Charcuterie - Show us your work
2 guys and a cooler recipes cured in the fridge. Tenderloin lost 50%(forgot about it). Pork loin lost 39%. Had to put under water to get the wrappers off. Have 2 more loins at 31% and 22% loss. Will …7 · -
Re: Pork Sausage Question
@Mark_B_Good here is a sausage thread link. Lots of good stuff there. https://eggheadforum.com/discussion/1210397/sausage-recipe-thread-post-em-here#latest1 · -
Re: Charcuterie - Show us your work
Thanks Larry. I will be patient.1 · -
Re: Charcuterie - Show us your work
@lkapigian. I will PM you my secret if you can answer my questions. LOL. When i took the tenderloins out of the cure there were inconsistancies in the coloration and it looked like some parts of it d…1 ·
