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Belly pork burnt ends.

johnmitchell
johnmitchell Posts: 6,758
edited July 2017 in Pork
Just finished prep work. Cubed and coated in Meat Church Honey Hog and Smoked paprika, garlic, chili and chives. My plan is to run at about 250/75 for as long as it takes... Apple wood for smoke.. Fridge is stocked with adult beverages... Every one have a great day... I will post progress..
Greensboro North Carolina
When in doubt Accelerate....

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