Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
by 98xc600 » Sun Apr 20, 2014 5:01 am
Thanks to this forum and reading for a few weeks, I think I have a good grasp on Bresaola. 3 Weeks into my first one!!!
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98xc600
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by wheels » Sun Apr 20, 2014 1:31 pm
Welcome to the forum.
That's looking good.
Phil
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wheels
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by crustyo44 » Sun Apr 20, 2014 8:36 pm
Wow, looking good sofar.
Cheers,
Jan.
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