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In Reply to: St Louis trimmings posted by DBH on July 03, 2012 at 10:34:14:
I remove the cartilidge, cut the into strips, put in a bag and freeze. I save pork butt trimmings also. In the winter time I make sausage with it. This year I made 150lbs of sausage in two weekends. 8 different kinds. Good stuff.
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