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In Reply to: St Louis trimmings posted by DBH on July 03, 2012 at 10:34:14:
Trim all the way clean. I make tasso-like pork by seasoning it heavily with my favorite cajun seasoning (Bon Ca Ca), wrap it up let it sit for several days then smoke, vac seal and freeze for when I need it. Good in soups, beans, gumbo.
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