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post #21 of 26
Glad the camera got charged and we could see the pics, sad that it is now 1:22 am my time and your post is making me wish I had some good smoked loin for a sammie.
Another awesome smoke Ron. If you could be sure it would take off in your area I would suggest you start up a cooking/smoking/culinary class. A few students a few times a week and introduce them to the awesomeness that is smoked and occasionally cured goodness.
post #22 of 26
Ron ,yummy looking eats! PDT_Armataz_01_37.gif
I love this idea
post #23 of 26
awesome looking sammie there... what kinda cheese you have in there,provolone, swiss or mozz??? looks great whateverPDT_Armataz_01_34.gif
post #24 of 26
Thread Starter 
Provolone cheese.
post #25 of 26
good choice man. looks great.
post #26 of 26
Thread Starter 
Yes it would do the same thing.

The netting held the two pieces together to make more mass, thicker , and a longer smoke and not dry them out.
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 2 Pigs In A Blanket How Did I Do That? W/Qview