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MOIST PAN, DRY LINKS ????

Posted By: STEVE COOLEY
Date: Friday, October 24, 2003 at 1:28 p.m.

I have made two batches of fresh pan so far. ( wild pork ) The pan is good and moist enough. From the same batches of meat I stuffed some into collagen for breakfast links and they seem too dry. Why? Should I add some water to what I want too link or more pork fat ?

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MOIST PAN, DRY LINKS ????
STEVE COOLEY -- Friday, October 24, 2003 at 1:28 p.m.
Re: MOIST PAN, DRY LINKS ????
Joe Ames -- Friday, October 24, 2003 at 2:17 p.m.

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