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If you're going to do it right, you might as well "go big" and wind up with a lot of fine products.

Then, I sincerely think that it is appropriate to delve into packaging, storage, reheating and comparative qualities.

As I only cook for myself, and sometimes a few others, buying, cooking and storing in bulk hasn't proven a very good economy, for me, except for drying some vegetables, when in season.

Charcoal and wood aren't that expensive for me. I have only a freezer that is part of my refrigerator. I prefer to let a grocery store or butcher shop supply meat, on demand, so to speak.

my .02

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