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I have made buckboard bacon and canadian bacon but never pork belly. I went to Sam's club in hopes of finding a roast to slice up for steaks and ended up leaving with a pork belly and 19 lbs of ground beef. I have 2 options for smoking, what do you guys think I should do? (Well I could...
Where do you guys like to get your meat?
I work in Ag and typically have offers for 1/2 hogs & 1/4 beefs. We have gotten a couple beef 1/4's over the last few years but have varied in quality. Where do you guys get your beef and pork?
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