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Home Cooking 4

Yakibuta - I finally did it!

applehome | Dec 31, 2005 05:09 PM

My umpteenth try... a mouthwatering, cheek-dropping (umame), delicious success! I could eat this by itself all night, but I can't wait to make some ramen.

I used logs cut out of a Boston Blade (from the shoulder), rather than the loin or tenderloin, marinating in my special tare overnight, then drying and smoking over hickory for about 4 hours...

Now I gotta replicate it!


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