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Charcuterie

The art of curing and smoking meats and sausages


112 topics in this forum

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  1. Canadian Bacon

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  2. Sausage Links

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  3. Project Pastrami

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  4. Cotto salami

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  5. No Stuffer No Problem!

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  6. over dry jerky

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  7. Artisan Belly Bacon

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  8. Hot smoked ham

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    • 1.2k views
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