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Well its already frozen so that would be easy, and by the quick look I got at it I would say its already skinned. Will look closer when I get home. The problem with only doing 1 slab is that my dads smoker is fairly good sized. I'd hate to go through all that for 1 slab. But I'd also hate to have 2 ruined slabs...is it easy to ruin? Were bacon noobs, but not overall rubes or anything.
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