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Jan. 27th, 2010 07:54 pm
madbaker: (bacon is the new black)
[personal profile] madbaker
York (quick-cure) ham is smoking downstairs, along with some 16th c. beef/pork sausages that are supposed to be "put to dry in the chimney." I'm cold-smoking them overnight and then hanging them in the oubliette for a couple weeks to firm up.

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