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Unread 09-08-2009, 04:23 PM   #59
B3
On the road to being a farker

 
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Join Date: 08-31-09
Location: Columbus, OH
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Quote:
Originally Posted by Divemaster View Post
Maybe it would be a good learning experience to start checking at 165* so you can get an idea of how the texture of the meat changes...
I think that would help me out a lot.
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