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Unread 08-19-2013, 11:10 PM   #9
Desert Hawg
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Join Date: 05-17-12
Location: Buckeye, AZ
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Skin on. Trim it off when the smoking is done and the bacon has cooled. You can save the skin to add to sausage recipes.
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Currently using a Char Griller Offset, 2 UDS and a OTS. Continuing to look to add to what I currently have.

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