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Venison Butchery and Sausage Making; One Hellova Birthday Present

November 21, 2010 by theorytopractice 2 Comments

Charcuterie: …from chair ‘flesh’ and cuit ‘cooked’) is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef‘s repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared… [More…]

Filed Under: Diet / Lifestyle, Exercise Tagged: butchery, Conditioning Research, HIT, Patrick Driver, venison, workout

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