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Unread 03-15-2013, 11:01 PM   #16
rcbaughn
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I've always just dumped all the foil drippings in there, fat and all after pulling. Should I be be letting the fat separate and just adding the liquid back? It's usually good but I have noticed that when you refrigerate it or freeze leftovers the fat accumulates in the bottom and forms a rub colored layer, usually redish-orange from the paprika I guess. Doesn't look all that nice when it's bagged but it all turns back to liquid when warmed up. Guess I wouldn't need to do that if I was giving some of it away to a friend or family member. Might think it went bad or something.
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