Dry Salami/W Cheese.

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Salami cheese classico being taken from UMAi bags and put into EQ.

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Looks good, smells great. I didnt cut the ends as i normally do so not to pull any liquid out from the ends.
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EQ is liquid equalization throughout the meat. EQ for 6-10 weeks
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