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Thanks, fellas!
I'm smoking as much as I can while the temps are so good for it. Being able to hold my temps under 38 degrees for as long as I want (hours, days whatever!) is so awesome. After the huge batch of garlic, onions and all of that, I'm butchering a bunch of rabbits and will stick...
So we have packed the smokehouse with the following:
- Four Picnic hams
- A bunch of lox
- Muslin bags full of cornmeal(think of the cornbread!!), flour, sea salt
- about 50lbs of bellies
- Mozzarella cheese
- a boat load of raw almonds (which were soaked before hand and will be dehydrated...
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