Recipes with Shoulder, knuckle, halskam, loin or bugflæsk from pig
Pickling Shoulder, knuckle, halskam, loin or bugflæsk from pig Salt Water ...
Put the meat in boiling water, it is foamed after a while and add salt and boil mildly with a low heat, it is foamed again. Remove from the pot and freeze for bones and fill in chloramine-baked potable water before pouring over and closing the glasses and refl
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