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Unread 07-19-2013, 09:31 PM   #9
JohnHB
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.
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John
When you stop horsing around it is time to fire up the BBQ & Smoker
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