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Making Lemonade [Selective Culling Project - very long term]

Its a little peppery (ok, its "black pepper forward"), and has a slight mustard background, so you can only use it for burgers, not Mexican or Italian - but I'll take it over Jenny-O and Butterball in a heartbeat.

and I can still use the carcass and little bits not worth deboning for stock.

/edit would probably work in many curries - but I'm no longer making my own curry mixes. Can't get, or grow, some of the ingredients.
 

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