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A pig's (nose to) tale - smoked bones

post #1 of 3
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Brined for two weeks, dried to touch, cold smoked for 24h (beech), dried for five days.



Missus is making soup on one of these as I write this.
post #2 of 3

AS, You will smoke anything !!!!:beercheer:

post #3 of 3
Now this has my attention. It sounds like a great idea!

I'm really interested in knowing how this works out!
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