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my budy and I planned on doing this, using his slicer and just cutting some very thin slices from some back straps. Thought it would be the best cut.

Glad to hear others succeeded at it! We will do i tthis year when we make the sausage. Always a big day with fresh sausage right off the grinder, and a Steelers game on while stuffing about 50 pounds of sausage. (We make that in a Hot Italian style.)
 
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