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05-23-2013, 05:47 PM | #106 |
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05-23-2013, 06:35 PM | #107 |
Cast Iron Jedi
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Disagree here. Not only didn't it slip right off, it toned the flavor down quite a bit bacause the cure doesn't penetrate the skin as easily.
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05-23-2013, 07:23 PM | #108 |
**** you, you cretin.
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Looks pretty simple
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05-23-2013, 07:30 PM | #109 |
**** you, you cretin.
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05-23-2013, 07:34 PM | #110 |
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05-23-2013, 07:41 PM | #111 |
**** you, you cretin.
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05-23-2013, 07:43 PM | #112 |
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05-23-2013, 07:45 PM | #113 |
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Would you like a picture of the leftover frozen bacon I have in my freezer with my Chiefs cap?
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05-23-2013, 07:45 PM | #114 |
**** you, you cretin.
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05-23-2013, 07:46 PM | #115 |
**** you, you cretin.
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05-23-2013, 07:48 PM | #116 |
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05-23-2013, 07:52 PM | #117 |
**** you, you cretin.
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05-23-2013, 07:56 PM | #118 |
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05-23-2013, 08:00 PM | #119 | |
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Quote:
Are you brining or curing? I use the salt box method to cure. I have never had a problem with flavor penetration, although I do used both skin on and off. The minute you take it off the smoker lay it skin side down and run a sharp slicer just on top of the skin (like filleting a fish) the skin should come off easily. Ang |
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05-23-2013, 08:01 PM | #120 | |
**** you, you cretin.
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Quote:
How long do I have to wait?
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