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Made a smoked ham today
Looks very mouthwatering, like it with lots of moist and flavor, my dad brine the meat for 36-48 hours before it's grilled/smoked. The meat is wrapped and refrigerated to fully cure the meat.- Goliatlas
- Post #9
- Forum: Meat & Trophy Care
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What does everyone do for a living?
Working as restaurant supervisor, with side hustle working as a driver. :)- Goliatlas
- Post #940
- Forum: General Discussion Forum
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