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Unread 12-02-2012, 12:53 PM   #9
landarc
somebody shut me the fark up.

 
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It's a style. The place I go to out here does them both ways, light and crispy or hard and barely edible. I suspect it has to do with where the skin comes off the pig
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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