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what did you use for ' fat ' in the ML ?
I assume the venison did not have much
from the ham ?
if salt is an issue w ham : soak it in Ice water for a bit and pat dry. ice keep the fat firm so you don't end up
w greasy water. you want the fat in the ML
consider finely diced fat from bacon
Yum.
what did you use for ' fat ' in the ML ?
I assume the venison did not have much
from the ham ?
consider finely diced fat from bacon
Yum.
