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Unread 07-19-2013, 09:31 PM   #9
is one Smokin' Farker

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Join Date: 12-14-12
Location: Sydney NSW
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Good luck. Tough meat. We cold smoke for flavour then sous vide at 140F for 48 hours. Then it is flavoursome and tender.
When you stop horsing around it is time to fire up the BBQ & Smoker
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