- Oct 23, 2013
- 169
- 13
if you look in curing you will see i posted a butcher i just did with 4 inch thick bacon. I know right. any ways i had mentioned i got drafted to make head cheese or souse with the left over head. it sounds fun,,,, only problem is i dont even know where to start. can anyone help? crankybuzzard told me to find atomic smoke