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  1. H

    Newbie

    Hey Folks, Thanks all for the warm welcome! TNJake, I will be starting a 1.5 gallon batch real soon. Should be finished in about three months. I do have a four gallon batch I made that was finishing up just as we moved to NM last year. Kinda soured on me, not quite vinegar, so I'm thinking of...
  2. H

    Newbie

    Well, I was born in Baltimore at a very early age. Grew up in SW Virginia, think Appalachia, where meat was cooked to a slightly palatable something resembling shoe leather that requires lots of steak sauce and veggies are mush. I now desire meat that still moos, clucks, squeals, or makes what...
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