Yup; pretty sure I have – on numerous occasions. And this book, which I’ve mentioned before and will keep coming back to, agrees with me:
Here’s their take on this weekend’s The Middle White:
Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen….
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