GreenDrake
is Blowin Smoke!
- Joined
- Jun 21, 2010
- Location
- Right...
For those of you using higher grade pork for your comp meats, are you seeing much differentiation in time and temp ranges for finished products? I am looking at trying out some kurobuta butt and spares in the next comp, so I thought I would ask.
Thanks in advance for your replies.
Thanks in advance for your replies.