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Hello everyone
Hi, I live in Erie Pennsylvania and have been using a smoker for about 15 years now. This looks like a great web site and look forward to exploring it. Tom -
Can I salvage the pork loin
I'm making Canadian bacon and put a pork in a brine to marinate for three days and accidently left it sitting on the counter overnight, about ten hours before I refrigerated it. Do you think I can salvage the meat if I smoke it to 155 degrees. I hate to have to throw an entire pork loin in the...
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