It’s good to see young cats like Tom Micklethwait carrying on the ancient Texas tradition of grinding animals up and stuffing the meat into hog intestines.

It’s an art form and it’s fading fast.

Field report http://www.scrumptiouschef.com/food/2013/1/10/Field-Report-Micklethwait-Craft-Meats-In-East-Austins-Brisket-Is-The-Real-Deal?adminview=true

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