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Pick up these two butts on a great deal at $.87/lb after discounts. Needed to make more BBB and a rolled pork roast. Removed the bone from each and split them keeping the top fat cap half for the BBB and the bottom half for the rolled pork roast. I followed Bear's "Step by Steps" for curing the...
Also consider doing a simple wet brine on the whole chicken this will help keep the meat moist and juicy.
Here is another idea from Jeff.
http://www.smoking-meat.com/june-11-2015-beer-brined-smoked-chicken
Need some help locating a 3/8" stuffing tube for Gander Mountain 5# Vertical Sausage Stuffer.
GM has been no help and does not have this smaller stuffing tube that fits.
The base is 1.5" for fitting.
Thanks in advance.
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