Thursday, December 22, 2011

Announcement.

I apologize to my readers for using the wrong terms in my post dated December 19th 2011 about curing and smoking fresh pork, pork belly and hocks. It is now fixed thanks to Derrick Riches from About.com Barbecues Guide who showed me the light with subtlety.

Thanks for your attention,
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2