Boodarai

Boodarai

Posted on 07/19/2015


Photo taken on July 19, 2015


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Keywords

salami
pigs
ham
charcuterie
home butchering


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next stage for the hams

next stage for the hams
After sitting in a brine pickling mix for over three weeks, it's time for them to be baked very gently for 2 hours, then smoked. They are so big we could only fit one at a time into our huge oven.

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