I seem to have infected my friends with the charcuterie virus. What started with the occasional foray into a simple pork and garlic sausage is now ending in converting garden sheds into full-sized smokehouses to smoke lanjager and prosciutto. I had a recent discussion about the feasibility of airing ham
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smoking
Aug 02, 2008 | Post by: Phil Lees 11 Comments
Cold smoking at home: Convert your Weber for $10
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