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Unread 09-20-2012, 11:49 AM   #25
Tatoosh
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Join Date: 04-21-12
Location: Baguio City, Philippines
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We are doing the shrimp things as soon as I get the Chicharrón sorted out. I need to figure out how to dehydrate mine. I tried on the smoker and they must have cooked through since they sure did not puff when we deep fried them.

We are doing the pressure cooker instead of a traditional boil. That works better for most things that require boiling here at 5000 feet altitude. Is the scrapping completely necessary? Some of the Filipinos like to leave a bit of the fat and meat on, claiming it adds to flavor.

But yours sure look a whole lot better than my first try at them!
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