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AlliePeanut

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  • lousubcap, the best pork I ever had was a pork belly bun at Momofuku Ssam bar in NYC.  A friend just gave me the Momofuku cookbook, though - so I hope to recreate it soon!
  • Okay, worked out the photo situation: the pig, the cure on the pig, rinsing the cure off the pig & about 2/3 of the way through.  I was too distracted peeling skin off & eating it to get a good picture when I pulled it off!
  • I'm only working with a Large - my original plan was to cut it in half, remove the spine & smoke one side for Sunday's party & then cut the other side up into primals.  Was thinking that doing only half I'd be able to curl it up flat on top of my gr…
  • For whatever it's worth: I did a 14lber a few days ago - put it on at 2p, figuring for 15-19 hours at 230, luckily I checked it at 1:30a - temp had shot up to 300 & it was done.  Thermapen went in and out like buttah, read 211 - it was a bit o'er do…
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