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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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making smoked german headcheese
If anyone has had success making german headcheese that is smoked I
would appreciate advice on the subject. This is not the aspic filled headcheese. At the Amana Iowa Meat Market it is called (please excuse spelling) Swaugamagen. Thanks. Pam |
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