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Simple Pork - Page 2

post #21 of 27
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0-hrs
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post #22 of 27
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4-hrs
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post #23 of 27
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8-hrs
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post #24 of 27
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12-hrs Meat temp 205 it's now in the pan.
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post #25 of 27
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Can't wait!!
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post #26 of 27
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Finishing Sauce is made.
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post #27 of 27
cooking 2 half " blade shoulder" aka butts overnight after I finish my fattie, freezing one of them in vacuum packed bags, question is freeze with finishing sauce or wait till thaw them out before finishing sauce?
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