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In Reply to: Hi all, posted by Bordello on 2020/06/16 10:14:34
Well, Sir...today I started a pork tenderloin on a 54 hour brine in ClayQ's famous canning salt and white sugar brine. That's for Sunday night's dinner. Should knock our socks off!
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Ron
Dunlap, IL
Re-gasketing AMERICA one yard at a time!
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