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BrewBQ (or Brew n Q) - for you Kelsey

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5 hours ago, Otto Von Blotto said:

Just following the recipe in the charcuterie book mate

try the one for the pork belly bacon next time, worked really well for me - with the loin.

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Smoked the latest batch of bacon yesterday. It sat in the cure for 9 days being a reasonably thick piece of loin. Will slice it up later and probably keep most of it in the freezer until we've moved. Still got a bit of the bought stuff in the fridge to get through.IMG_20181201_164212.thumb.jpg.6a5b63a29b01105db0a635d75b917955.jpg

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57 minutes ago, Smashed Crabs said:

Not really a bbq but not a bad days work.

20181221_171106.jpg

So what time will you be at mine?

Parents live in KI and they are not brining a thing from the water.

No blue swimmers for me

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