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Charcuterie

The art of curing and smoking meats and sausages

108 topics in this forum

    • 2 replies
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  1. Cotto salami

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  2. No Stuffer No Problem!

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  3. over dry jerky

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  4. Artisan Belly Bacon

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  5. Hot smoked ham

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  6. Bacon from Pork Belly

    • 2 replies
    • 800 views
    • 7 replies
    • 877 views
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