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Stingerhook

somebody shut me the fark up.

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Batch Image
Joined
Feb 13, 2012
Location
SE Florida
Name or Nickame
Marty
Started out with a Bogo on pork loin filet
Marinated 24hrs in hot Peri-Peri
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Picked up some hot italian @ Wildfork
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Everyone in the 18" pool
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Sausage is done to be used later in the week
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Pork is done and sliced
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Thanks for looking
 
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