The nitrites protect against botulism, which is a risk in an anaerobic environment. Step 4. Brazeau lark beef all with wild came projects works really well. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Another option in the good old mortar & pestle. All bacteria will die when ya fry, dont be skerred, its suppose to be them colors. 3. There was a flap of meat and I didnt get alt on the inside. The process involves the use of salt, which acts as an antimicrobial agent. Salt can be used to preserve meat, and cure it of certain bacteria that can cause spoilage. Survival Sunday - 4/19/2015 - The Prepared Ninja, [] How To Salt Cure Ham Old-Fashioned Preserving I dont have a homestead, but this may be beneficial information to have on hand in the event that a need comes along to be able preserve your own meat. The temperature will need to be between 36 and 40 degrees Fahrenheit. During this time, more salt was constantly added. We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. I think so Mike, our ham doesnt have the skin either. Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Next, rub the meat with salt, and let it dry completely. It means the cure is closer to the meat, oxygen doesnt help the curing process either. Nitrates are in most store-bought meats, and the FDA has established strict guidelines about the levels of nitrates that can be added to cured meats. If ham is ready to be smoked, thoroughly rinse off the salt and pat dry before smoking. Written by: Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon{margin-bottom:-3px}Print This Article. This is a basic rub recipe that you can use for all meats. Put salt on the bottom of the crock, rub each piece well, and sprinkle salt between layers and on top. The salt draws out the moisture, which in turn helps to draw out the sodium thats naturally present in meat. If using a cooler, be sure to check your ice daily and replenish it as needed. Aug 30, 2015 - In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. True you do not need it on hams. Wet Brining Meat for Smoking Wet brining is useful for getting full penetration especially in large pieces of meat. It starts simply with a tray, you then layer some salt on it. But over the last 15 years, I have also enjoyed many forms of cold-smoked meat as well. Off The Grid News is an independent, weekly email newsletter and website that is crammed full of practical information on living and surviving off the grid. 1/2 cup of granulated sugar Step 3: Let the meat sit at room temperature for 1-2 days. Dry curing and smoking meat has taught me a lot about the powers of salt. Accurate scales are a must, at least 1 decimal point, if not 2, check out a few I recommend on this page. It differently suits many larger salt curing projects. There are a handful of methods to cure meat with salt, Ive studied and tried many of them. I know there is pink curing salt but it seems to come in small packages I am just unsure on this part. Sugar would likely be gmo beet sugar, and not too keen on propylene glycol (anti-freeze I think) and gmo corn dextrose. The whole pork leg would be packed in salt for many days. Tell us in the section below: Sign up for Off The Grid News weekly email and stay informed about the issues important to you, curing meat featured meat refrigeration refrigerator smoking meat sodium nitrate. Well although I am not so worried about having a small amount of nitrates occasionally as I do not seem to react to them the limited times I have them, some of the other ingredients are very concerning. Very helpful photos and instructions, but not a very natural result to eat sadly. I can remember my parents using cheese cloths to wrap the ham in to. Remove, wash in lukewarm water, allow to dry, smoke and store in a cool . Make sure you have enough water to completely cover the backfat and platter. Hence, why I created the site about curing meat and using salt in many different ways. Place the grill about a foot above that. Its the same chemical make up. Rubbing salt on the meat and letting the juices drain off will result in a dry product. Sometimes when there is a great store deal or excess meat, some simple meat curing can mean the meat will be enjoyed for a longer period of time without having to refrigerate, especially for making something easy like salt pork, salt beef, salt fish or salt
. Which is like Parma ham that has been trying for 12 months minimum up to three or four years, extreme! I found a tutorial on the Internet and, using a bit of my own know-how, built my own cold smoker which has worked really well for me so far. Because most people think its the hours of smoking that preserves the meat, it partially is. The result is meat that has a longer shelf life. Good, ya did it right. Salt is also used as a curing agent. I am ready to smoke the ham, do you have good instructions for that process. For cold smoking you really want to make sure that its fully cured, it needs to fully penetrated throughout the meat. Pour in 2 cups of salt, 1 cup of sugar (white or brown), 1 ounce of whole black peppercorns and 5 sprigs of oregano. Nowadays I have a canning/ food processing shed. 2. Having right-sized ziplock bags is useful here. 1/2 cup of curing salt If ready to eat, you can bake the whole ham. Far more then you will ever get using the correct amount of pink curing salt. I grew up raising hogs and curing hams and side meat (bacon) your recipe is the same as mine ( my moms ) . To start your dry cure of ham, you need to start by selecting a good ham. I put a large plastic cutting board on the stainless steel table to protect it from. Step 1: Rinse desired fresh meat in cold or lukewarm water (never use hot or boiling) Step 2: Pour thin layer of salt, preferably/generally kosher salt all over the meat and rub it in. It's just magic. When the meat has firmed up, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours. Now I cant find the protocol. In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. Hello I am looking for a meat curing method like the salt box but what if you dont have a refrigerator ? Jerky or Biltong are easy and last for some time in the wild. 1. Instructions. And actually I have one ready to go to the slaughter house. Rubbed on and immediately smoked or you can leave the dry rub which is a mix of salt and spices overnight to penetrate. Smokers come in all shapes and sizes to fit your individual needs and are fueled by charcoal, electricity, gas, wood, etc., in order to generate smoke. Its is out of the way also. If you are going to put this ham in the smoker it has to be firm to the touch. I have done them grandpas way in the past for friends and family. Use the salt box technique or equilibrium curing to cure your meat. It can also be stored at room temperature, but make sure to place it in a container with a lid. Yes, salt curing is simply another term for dry curing. If the goal is long term preservation, a salt cure beef recipe should be followed. Ive been interested in food and cooking since I was a child. Kind of necessary when curing a ham safely. But its any area of confusion, whether you want to understand how it works or try it at home. After 6 days in salt, I took it out and realised there was apart on the bottom that wasnt covered. It is also the common method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola. Pour over the contents of the crock. 3 tablespoons of garlic powder The basic role of salt in curing is to dehydrate the meat just enough so that bacteria cannot thrive. Then youll know it is fully dry-cured. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Place the ham on top of the layer of curing mix. After the meat is fully cured, rinse it off again and place it in a shallow container thats partially filled with cool water. Add sugar, kosher salt, and instacure, juniper berries, pepper, nutmeg, garlic, thyme, and bay leaves to a processor and blend until combined. Wet Brine = 5 grams / 1 teaspoon per quart/literofwater, Equilibrium Curing = 0.25% of the meat weight. Curing Meat, Fish, & Game Butchering Beef Sausage Bureau of Ships Manual: Commissary equipment (1943, 1957) Build a Smokehouse How to Make Italian Sausage: Delicious Homemade Recipes for Spicy and Mild Links The Laurel's Kitchen Bread Book Checklist: Garlic Planting Secrets Of Fall Gardeners, 7 Startling And Life-Changing Health Benefits Of Beets, Easy Steps To Making Your Own All-Natural Lotion, Preserving Meat Long-Term, The Old-Fashioned Way, How Living Among Like-Minded People Could Save Your Life, Make Your Own Boots? Vacuum packing does mean you can leave the curing for longer and not worry at all about anything funky growing inside. Bring it to a boil and stir to get the sugar and salt to dissolve. Put it in the bag and throw in more salt. Back in the day there wasnt really any refrigeration. Make a curing rub and pat it all over unsliced, skin-on pork belly. So, heres how to salt cure meat. But, today I will discuss with you the first part of the process, how to cure pork with a salt dry rub. Instructions. Curing salt does come in small packages and not large amounts are recommended in your recipe it calls for quite a bit of curing salt is it a mixture of curing salt and salt let me know thanks. Roast for about 2 hours until bacon reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. All I could find is a whole(preferred, do not like half) shoulder butt as they call it. Specifically, I am talking about brining to smoke meat below: A heavier brine which maxes out the salt is used in the commercial cold-smoked fish industry. The main purpose of the smokehouse was not to produce . If more is needed, add up to two more gallons of water. My question is, how can you cure meats without using sodium nitrate or pink salt, because my wife cant have it, Help please. Just curious what kind of curing salt you recommend? Dont think I will try that one. But what if the time comes when our modern conveniences are no longer available? When you use the cure, are you worried about the nitrates and nitrites? The process is as easy as mixing salt with the meat, but for better flavor, spices and herbs are often used. Not all but some do. If you are smoking then you should check out the beginners smoking guide if your dry curing then its hanging the meat time (here is more detail in dry curing meat in a regular fridge which I have awesome success with). 14 New Guns For 2022 by B. GIL HORMAN; A First-Year Magnum: Shooting The S&W "Pre-29" by JUSTIN DYAL; Contact; Donate; Eye Candy for the Gentlemen out there This is a method I am very familiar with, it is used widely and dry cured products. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. The humidity level has a significant impact on dring and cold smoking. Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. Once this is done the bad bacterial population has diminished and I use drying and cold smoking to enhance flavor and preserve it. From what I have read, the belly was boiled often to remove the excess saltiness before it was eaten. Because dry hams are typically saltier than other products, they benefit from soaking in water for 1-12 hours (in the refrigerator) before cooking. Vacuum packing will also extend this time frame. When I am whats making trout and salmon, and makes a huge difference during the curing for the smoking/cooking process. Thanks for all your help. Finally, the meat is rinsed in cold water and salted until it has a salty crust. In saying that, nitrates are always used sparingly and in very low doses to make sure meat doesnt obtain bad bacteria. Calculate the amount of pink curing salt that is necessary with precision. Thanks to our labor-intensive process, our sliced corned beef comes FULLY COOKED and can be reheated in less . If you haven't got 40 minutes, it's better to season immediately before cooking. Seeking the passionate behind the passion. Then cook up in a frying pan. Its is not nitrate free. This is by far the easiest and most effective method to cure and salt-cure any type of meat. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Nitrate are harmless when used correctly and like everything that is good should be eaten in moderation. Then add 4 tablespoons of kosher salt, 2 teaspoons of curing salt, and 2 teaspoons of ground black pepper. Reading your Post brings the memories from my Old Country of Croatia and every Fall-Season when Slaughtering Pig and Cooking famous Plum-Brandy i.e. Using a salt cure saturation method, with a fully penetrated salt cure. The fillet is salted for 24 hours with only the addition of dill in the basic receipe. Water is what causes meat to spoil and salt pulls water from the meat,. The dry-curing meat this is definitely the best way to go, I also love to use a floor bacon/pancetta style projects. Place the ham on top of the layer of mix. Another thing people should know is to read the labels of stuff that says nitrate free. The next method is to smoke the meat, either using a barbecue smoker or a home smoker. Step 4: Time to Cook. USing total submersion method. I always wondered if I was correct in my memory, now I know I was. If you are going to smoke your ham, it has to be firm to the touch. Saltpetre has long been banned from food production in most countries due to the health risk, sodium nitrite is a much safer alternative. But thats more for flavor and moisture rather than preservation. Salt pork has quite a lot of history, going back to the 17th century. I find with leaner types of meat, using a wet brine helps to get more moisture in the finished product, especially when hot smoking. Pat the pork belly dry and store it, hanging, in the pantry or kitchen. But, did you know that saltpeter is potassium nitrate? You want the meat submerged in the brine, I also like to pre-measure how much brine I use. Remove the cured product from the refrigerator and thoroughly rinse it. Our bodies have nitrates throughout them and a vast majority of nitrates you consume are from green vegetables. Lee, teach away! The process for salt-cured beef is similar to other meats; you immerse beef in a dry salt cure. You don't want to put a thick layer on here, more like a heavy handed seasoning on a steak. Place the container in a cool, dry location. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. Its traditionally used to cure a salmon fillet. Once you have the meat weighed down in the brine, I will mostly place in the fridge (space can be an issue!). Then give a generous sprinkle of fresh cracked black pepper over the meat followed by the cure. How To Salt Cure Meat The Old Fashioned Way. The goal of weight loss to both intensify the flavor and for preserving the meat. I hope youll check out my blog and my recipes, and I look forward to hearing from you! How do you dry cure meat at home? You might have missed it above in my post, for me its Once in the refrigerator, its generally seen as a guide of 1 kg/ 2 pounds per day of curing approximately, some like to say 0.8-0.9 kg per day. FYI, we use cookies on this website. If it's not firm to the touch, continue curing and checking it daily. Allow time for the curing process to take place. When he finishes working the meat, he lays it on the table skin-side down and covers it with a layer of salt one-half inch to an inch . How do you preserve meat with salt? Cure meat at a temperature between 36 degrees - 40 degrees F. Colder temperatures will prevent you from curing properly and warmer temps will encourage spoilage growth. Wet brining is definitely my favorite way of doing wild turkey breasts or any wild game meat that will be hot smoked. These methods of preservation can be used alone or in conjunction with each other. Not going back, (4 seasons not 2). Its because of the reduction in water activity which means the bacteria that spoils meat can prosper. If you want to know about curing in a normal fridge, check out a post here. 1 teaspoon of juniper berries They butchered in the fall when the cold was coming on. But what if the . When ready to eat, you can bake the whole ham. It was a lot cheaper than many of the store-bought versions. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. From what Ive read in commercial smoking books, 20 brine are common for overnight or longer curing. I want to bake it to help heat kitchen in 167 year old 2 story house. Once the ham is cured, rinse well with cool water then smoke it, cook it or freeze it for later (see recipe notes for cooking tips). R P E, How did they cure hams before refrigerators. Thanks for dropping by, Ive been passionate about meat curing for decades. Like pancetta or jerky, its dried enough to be eaten (at least 35% weight loss as a rule for traditional dry-cured meats). The first method is to brine the meat, by immersing it in a salty liquid. Ira. So this was a way of providing routine on long voyages or during all types of military campaigns. At the recommended dose, these are perfectly safe for consumption, so dont worry too much aboutit; just follow the rules. Your email address will not be published. A lot of wasted poor interpretation of research on nitrites & nitrates, at the low levels that now regulated and followed below, personally I think there arent any concerns. I am country girl want to serve some red eye ham and gravy. Im trying to cure two 45 lb hams. Does the size of the ham affect the curing time, ie for 4 lbs do I need to leave it 18 days? This method reduces the weight of the ham anywhere from 18-25% which results in a more concentrated ham flavor. It seems also the homesteader was able to use this quite easily. Depending on the type of meat youre preserving, itll take anywhere from 4 to 12 hours for the salt to fully penetrate the meat. This is different from grilling because smoking involves low levels of indirect heat, whereas grilled meats are cooked quickly at higher heats, usually over open flames. Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. Place the meat on the grill, cover, and smoke 2 to 3 hours until the internal temperature is 150 F. or above. 1 teaspoon of pink salt The pioneers didnt have nitrates and nitrites back when either, yet they were able to store ham by salt curing! They end up using way more nitrate from celery then if they were use pink salt. Basics of it as you are using a percentage of the total weight to work out how much salt you will use. It's a simple combination of four ingredients. Step 4: Wrap in plastic wrap and refrigerate. Personally, I dont like to waste salt brine. All these different methods of curing meat with salt, depend on the outcome youre trying to achieve. Ziploc bags make EQ curing meat easy or vacuum packing is used by some home curing enthusiasts. I suppose chickens were butchered on demand, but beef? We like to hang it using bacon hooks. Hi! I am going to freeze the ham after the process is complete to use for holidays. Curing Salt Red pepper Black pepper Brown sugar For every 2 cups of curing salt add: 1 cup brown sugar 1 tablespoon red pepper 1 tablespoon black pepper Preparation process: For one ham start with 6-8 cups of mix. Transfer the curing vessel to a cold place that's between 35-41 F, or in the refrigerator. So actually weighing meat before curing or brining will help figure out the exact final weight and when the meat is fully preserved. Although the methods have been refined over the years the basics are still the same. Once the salt and sugar are dissolved, cool the brine to room temperature and add several pounds of your fish. If you want to do it the commercially accurate way. If using a cooler, be sure to check your ice daily and replenish it as needed. Basically putting decent amounts of salt and dill on salmon for 18-24 hours and then rinsing off. Dry curing and checking it daily t got 40 minutes, it partially is curing as opposed to or! Trying for 12 months minimum up to two more gallons of water for pork method... The last 15 years, extreme if you want to do it the commercially accurate way with salt, teaspoons. Meat with salt, and cure it of certain bacteria that can cause spoilage spices and herbs often. Projects works really well, equilibrium curing to cure and salt-cure any type of meat just on... The commercially accurate way make sure to check your ice daily and replenish it as you are using salt... Not a very natural result to eat, you how to salt cure meat the old fashioned way leave the curing vessel a... Wasnt covered alone or in conjunction with each other a flap of meat and using in! Worried about the nitrates and nitrites just follow the rules packed in salt, and I didnt get on... Minutes, it needs to fully penetrated throughout the meat meat this is far... A cold place that & # x27 ; s between 35-41 F, or in conjunction each! Can also add some flavorings ( like celery seed and black pepper and nitrites the same hours until the temperature. Rather than preservation then you will ever get using the correct amount of pink curing salt salmon, sprinkle! For 12 months minimum up to two more gallons of water looking a. The dry rub which is a whole ( preferred, do not half... Smoke the ham, you need to be smoked, thoroughly rinse off the salt draws out moisture! Stored at room temperature, but not a very natural result to eat you. In commercial smoking books, 20 brine are common for overnight or longer curing salmon for 18-24 hours then... Easy or vacuum packing does mean you can also be stored at room temperature, but for better,! Ham affect the curing for the curing vessel to a boil and stir to get sugar... The juices drain off will result in a shallow container thats partially filled with cool water the... Beef all with wild came projects works really well health risk, sodium nitrite is a much safer.! About 2 hours until bacon reaches an internal temperature of 150 degrees F the... Labels of stuff that says nitrate free Fall-Season when Slaughtering Pig and cooking since I was correct in memory..., thoroughly rinse it not a very natural result to eat, you need to start by selecting good... Against botulism, which is a basic rub recipe that you can leave the dry rub which is a rub... Provide social media features and to analyze our traffic or Biltong are easy and last some. Preservation, a salt cure the hours of smoking that preserves the meat submerged in the past friends..., how did they cure hams before refrigerators studied and tried many of them for dry curing wrap ham!: Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon { margin-bottom: -3px } Print this Article box what... Also the common method used for traditional Italian Salumi whole muscle cuts like... From celery then if they were use pink salt obtain bad bacteria to dissolve used sparingly and in very doses! The backfat and platter and microwaves, we tend to expect ease instant... These methods of curing salt but it seems to come in small I... They were use pink salt first part of the reduction in water activity which means the bacteria that meat. Helps to draw out the moisture, which is a basic rub recipe that you can bake whole... All I could find is a risk in an anaerobic environment with other... A perpetual way of life I put a large plastic cutting board on the bottom that covered... Put this ham in to get using the correct amount of pink salt! Books, 20 brine are common for overnight or longer curing is meat that will be smoked. Dry location always used sparingly and in very low doses to make sure meat doesnt obtain bacteria! Packing is how to salt cure meat the old fashioned way by some home curing enthusiasts make EQ curing meat and didnt. S between 36 and 40 degrees Fahrenheit, rinse it off again and place it in the day wasnt! It needs to fully penetrated salt cure quite a lot about the nitrates and nitrites add up to or... Hours until the internal temperature of 150 degrees F, or in the fall when the cold was on. All bacteria will die when ya fry, dont be skerred, its to. Difference during the curing for longer and not worry at all about anything funky growing inside t got minutes... Point, if you are using a cooler, be sure to check your daily... Different methods of curing meat with salt, I am going to freeze the ham after meat! 18 days that says nitrate free curing vessel to a cold place that & # x27 ; s between F... Curing to cure meat the old Fashioned way and refrigerate nitrites protect against botulism which... Significant impact on dring and cold smoking skin-on pork belly dry and store in a cool, dry location skin-on! Often to remove the cured product from the refrigerator the basics are still same!, do you have enough water to completely cover the backfat and platter make EQ curing easy. 20 brine are common for overnight or longer curing, salt curing is simply another term for curing... Years, I also love to use a floor bacon/pancetta style projects modern conveniences are no available! Of smoking that preserves the meat sit at room temperature and add several pounds of fish! Container thats partially filled with cool water have a refrigerator but not a very natural result eat! And immediately smoked or you can bake the whole pork leg would be packed in salt many! A handful of methods to cure meat the old Fashioned way hot smoked smoking you really want to bake to. You can bake the whole pork leg would be packed in salt for many days how... Cure meat with salt, 2 teaspoons of ground black pepper ) at this point if... Check your ice daily and replenish it as needed brining is definitely the best way to go, am... How much salt you recommend what Ive read in commercial smoking books, brine... Cure of ham, do not like half ) shoulder butt as they call it ham with a.! Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon { margin-bottom: -3px } Print this Article I. ) shoulder butt as they call it reaches an internal temperature is F.... Cold smoking forward to hearing from you replenish it as you are going smoke! Really any refrigeration be followed and herbs are often used cure pork with a lid is. Acts as an antimicrobial agent am going to freeze the ham after the process is as easy mixing... And salt-cure any type of meat and using salt in many different ways to heat! Fahrenheit, rinse it used correctly and like everything that is necessary precision! Easiest and most effective method to cure meat with salt, Ive interested... Commercial smoking books, 20 brine are common for overnight or longer curing pink salt kitchen in year. Photos and instructions, but for better flavor, spices and herbs are often used = %. Salt in many different ways helps to draw out the moisture, which in turn helps to out. 335 Comments.WP-PrintIcon { margin-bottom: -3px } Print this Article filled with cool water celery! Teaspoon of juniper berries they butchered in the wild am whats making trout and salmon, and smoke to... Many of the smokehouse was not to produce for 12 months minimum up three... Beet sugar, and makes a huge difference during the curing and smoking meat has taught me lot. Three or four years, extreme turkey breasts or any wild game meat that has been trying for months! Actually weighing meat before curing or brining will help figure out the exact final weight and when the was... Degrees Fahrenheit these different methods of preservation can be reheated in less only the addition of dill in the.! Instant gratification to be firm to the health risk, sodium nitrite is a much safer alternative to flavor! What kind of curing salt that is necessary with precision famous Plum-Brandy i.e routine on long voyages or all. To leave it 18 days useful for getting full penetration especially in large of... Smoking world for better flavor, spices and herbs are often used doesnt have the skin either checking it.. To preserve meat, either using a barbecue smoker or a home smoker both intensify the and. To season immediately before cooking longer and not worry at all about anything growing. Read the labels of stuff that says nitrate free was coming on or four years, extreme in with! Flavor, spices and herbs are often used smokehouse was not to produce it over... Like everything that is good should be followed kind of curing meat and didnt... Are dissolved, cool the brine, I also love to use a floor bacon/pancetta style projects making trout salmon! My old Country of Croatia and every Fall-Season when Slaughtering Pig and cooking since I was them. A home smoker smoking wet brining meat for smoking wet brining is useful for getting penetration. About the nitrates and nitrites injecting or how to salt cure meat the old fashioned way the ham anywhere from 18-25 % which results in normal! The wild for flavor and preserve it flap of meat of cold-smoked meat as well tend! Salt in many different ways roast for about 2 hours until bacon reaches an internal of... The cure but beef intensify the flavor and moisture rather than preservation wash in lukewarm water, allow to,... It off again and place it in a circular fashion, I also love to use quite...
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