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Unread 05-17-2013, 08:39 AM   #31
Smokin' Gnome BBQ
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Join Date: 05-31-07
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Originally Posted by Pigs on The Run View Post
Good to see you posting on here. It can be a great help at your first BBQ contest!
Aging meet is kinda interesting. Aging chicken and pork is kinda not done. But wet aging brisket can be done but not over 6 weeks max . Normally look for quarter size bubbles .
Ope to you soon.
John
BBQ bands and brews.
I understand the "quarter sized bubble" thing but do you (or anyone) have a picture of this? Should it have a lot of bubbles or just some scattered through out the vac pac?
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