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Unread 06-27-2013, 07:43 AM   #39
chad
somebody shut me the fark up.
 
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I, too, noticed the skinning. It's easier, but then you don't get the crisp skin!! Nice job and thanks for sharing the entire process. We often forget that meat isn't grown in cryovac!!
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Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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