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Thread: Ouch!

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  1. 29-10-2017, 08:00 AM #1
    R93
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    Quote Originally Posted by A330driver View Post
    Quote..Lately I've been making venison bacon and that uses up quite a bit.

    Would be interested to see what that looks like and the process if possible......cheers in advance
    Made the same way as normal bacon. Best with a fat deer like fallow or a late summer red. Belly cut doesn't usually have enough fat imo but backsteak works well.


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