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Can you use this goose, or would there be a better brine to soak in. Then smoke it or make jerky out of some breast ands smoke it Technically Talking, brine—irrespective of whether It is dry or damp—infuses meat https://reganrukb238762.blognody.com/29501649/the-smart-trick-of-brine-for-poultry-that-no-one-is-discussing

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