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  • D

    I always trim the glands out (gray squishy stuff) like the previous guy said Eckkehard the German Butcher doesn’t! https://youtu.be/Zmh0ZEZvM0U Here’s is jowl trimming video! I prefer jowls to slab bacon personally!

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  • G

    Hoops, I don’t know what you’re making but when I make sopressata, instead of pressing I use fibrous casing and double wrap them with tight elastic netting. The end product is very tight

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  • Since I can’t stop thinking about that Jambalaya, anyone care to give up your recipe? Making my own andouille is a ways off so will have to buy that.

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