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Can you treat a terrine like bologna?
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I'm curious about terrine. I've enjoyed headcheese in the past and have been considering venturing more into the world of compressed forced meats.
Lately, I've been wondering if you can smoke a terrine or even go as far as frying it like a southern-style bologna sandwich. My biggest concern is that the high-fat content would just lead to a melted soup of fat and fried bits.
Does anyone have any insight?
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