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In response to
"oh??? wait, yes, the cross section looks like canadian bacon. do you have more information?"
by
colin
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the short recipe is: brine it for a week, then smoke to an internal temp of 145. you should find a lot of recipes online -- nm
Posted by
Peglegpete (aka Peglegpete)
Apr 1 '17, 13:15
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(No message)
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Responses:
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