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11-15-2011, 11:05 PM
Join Date: 08-15-11
Location: Montevallo, Al
Rule of thumb in the food business, take cost add $1 then multiply by 3. This covers everything plus gives you decent profit. I leave slabs whole. That puts mine at $18 a slab.
"If it ain't from Dixie, it ain't real 'Que"
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