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Unread 12-29-2012, 09:28 PM   #31
plethoraofpinatas
On the road to being a farker

 
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Quote:
Originally Posted by okie smoker View Post
OK, next question...where do you usually buy butcher paper.
My local hardware store has two kinds, white and colored. I think colored is
traditional, I've only used the white.

I wrap the meat like I would a sandwich, turning the meat 90 degrees after the first wrap so it doesn't leak any juices.
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