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Non-Cattle Specific Topics
Recipes & Cooking
Hog Processing Grandpas Way
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<blockquote data-quote="Jogeephus" data-source="post: 990356" data-attributes="member: 4362"><p>Do you have any idea how far we have come from a true vienna sausage? Before being americanized and hacked by the accountants and pencil pushers a vienna sausage consisted only of pork loin and chicken breasts with salt and white pepper as the spices. How, I wonder, did we get to the point of where we are today. Good though aren't they?</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 990356, member: 4362"] Do you have any idea how far we have come from a true vienna sausage? Before being americanized and hacked by the accountants and pencil pushers a vienna sausage consisted only of pork loin and chicken breasts with salt and white pepper as the spices. How, I wonder, did we get to the point of where we are today. Good though aren't they? [/QUOTE]
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