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Re:Hi all,
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Posted by: RRP on 2020/06/19 11:44:59  

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!

*********
Ron
Dunlap, IL
Re-gasketing AMERICA one yard at a time!

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