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March 28, 2016 at 4:00 pm
#10113
Member
Many Thanks to you, Jim and the customer who wrote in as well. I appreciate the input as well as the Information from your customer about it taking longer. I think this will be my next project. I still have some Italian recipe Dry Bag Salami in the fridge so I have to wait for the space I am allotted by my wife for my Meat Curing and drying experiments.