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Cooks' Corner
Smoking Sunday or Sunday Smoking
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<blockquote data-quote="M1A1ABRAMS" data-source="post: 2751464" data-attributes="member: 123811"><p>I'm not big on them either. But they do something to the flavor of a ham. Just as bay leaves when making Sauerbraten. The brown gravy is where you really taste the bay leaves. The meat should be marinated for at least 4 days & then flipped over for another 4 days in cold storage. Man talk about a sweet & sour flavor. And tender is a understatement if prepared the right way. I cooked at the Hofbrauhouse in Abbottstown Pa for a few years about 30 years ago. </p><p>[URL unfurl="true"]https://en.wikipedia.org/wiki/Sauerbraten[/URL]</p></blockquote><p></p>
[QUOTE="M1A1ABRAMS, post: 2751464, member: 123811"] I'm not big on them either. But they do something to the flavor of a ham. Just as bay leaves when making Sauerbraten. The brown gravy is where you really taste the bay leaves. The meat should be marinated for at least 4 days & then flipped over for another 4 days in cold storage. Man talk about a sweet & sour flavor. And tender is a understatement if prepared the right way. I cooked at the Hofbrauhouse in Abbottstown Pa for a few years about 30 years ago. [URL unfurl="true"]https://en.wikipedia.org/wiki/Sauerbraten[/URL] [/QUOTE]
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