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  • 1 Post By country cuts
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Thread: Salting/preserving meat

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  1. 29-10-2024, 09:17 PM #13
    Marty Henry
    Marty Henry is offline
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    Here are a few slightly cheffy ones from the book cazador I got as a birthday present. Tony Lolaiy opened it over 40 years ago as a game restaurant. You got a glass of slivovitz on arrival. The ak branch of deerstalkers ak held dinners there, maybe they still do.
    The other bresola recipe I've made several times is from a fund raising cookbook and it never lasts
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« Whole Goat on grill/smoker | Pies - Gloria Bakery - Green Island, Dunedin »

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