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Recent content by 73Hemi

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  1. 7

    New member from Charleston SC

    New member here from SC. I have been curing meats for about 13 years, starting with duck prosciutto and bacon. Was hooked from that point. Been smoking meats for decades, I have an antique green egg from Japan I picked up from the original owner who got it in Japan. I hunt and am looking to...
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