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Old 12-27-2012, 11:28 PM   #38
MS2SB
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Join Date: 06-28-10
Location: Bothell, WA
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I believe the water serves a couple of purposes. 1) Spreads the heat evenly around the fat and helps speed the rendering.

2)Keeps the heat below ~212 degrees and keeps the fat from smoking and any meat bits from browning, leading to a cleaner tasting fat.

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