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I had some house smoked end bits of bacon around and was throwing some pork shoulder in the smoker at work anyways, so I made a batch. It's chilling now. Definitely tasty. I don't know if I would just do white bread -- I think it might just be a little too "soft," texture-wise. Does remind me of rillettes, just maybe a little less unctuous?
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Jan 12, 2016 03:31
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| # ¿ May 22, 2024 08:58 |
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