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Old 06-04-2013, 08:02 AM   #72
Swine Spectator
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Join Date: 06-04-12
Location: New Orleans, LA
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Quote:
Originally Posted by Butcher BBQ View Post
The meat this year is from a national restaurant supplier. I think it brings the quality of product down to what the back yard cooker would pick up at the store.
Congrats, Butcher.

Any chance you'd explain what the purpose of "hydrolyzed vegetable protein" is in your injection?

David
The Swine Spectator
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(Former pits: New Braunfel's El Dorado, Stainless Performer, SJP, SJS)

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