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Also...bigger cold room, bigger smoker, 3rd fridge, 2nd freezer...more days off and of course more Sauvignon Blanc.While doing one, might as well do a dozen or more.... sure looks good...
You need a longer bar and more hooks..... suffer... HAHAHAHAHA
:yeahthat:Looks tasty:drool you got a list?
Impressive!
Two pieces of pork loin (for smoked chops), three pieces of bacon, 4 sopressatta, 5 duck prosciutto (breasts) doubled-up, 4 duck prosciuttos (breast singles), 1 duck prosicutto (legs , doubld-up).Looks tasty:drool you got a list?
Two pieces of pork loin (for smoked chops), three pieces of bacon, 4 sopressatta, 5 duck prosciutto (breasts) doubled-up, 4 duck prosciuttos (breast singles), 1 duck prosicutto (legs , doubld-up).Looks tasty:drool you got a list?
Here are the individual threads
http://www.smokingmeatforums.com/t/259318/in-response-to-crankys-porkapolypse#post_1683752
http://www.smokingmeatforums.com/t/257595/duck-score/60#post_1682420
http://www.smokingmeatforums.com/t/259527/soppressata-di-szeged#post_1682386
Ummmmm???? Next question please.Like you would move to a subdivision...When was the last time you bought beef from the supermarket?