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Old 07-30-2005, 09:27 PM   #1
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I have question how can you tell if the meat is enhanced? Dose the label say this?


thanks,
Missing Link.
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Old 07-31-2005, 06:07 AM   #2
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you still awake?
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Old 07-31-2005, 06:20 AM   #3
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Probably a good time to take another pic! :biggrin:
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Old 07-31-2005, 07:02 AM   #4
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Are you putting that roasting pan inside the wsm, or just using it to hold the meat for pics? Seems like the pan would keep the smoke away from the bottom side.
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Old 07-31-2005, 07:07 AM   #5
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wow, do you slice it?
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Old 07-31-2005, 07:58 AM   #6
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That really sounds good and simple...I might try that soon. How long is the butt on for the whole cook, and what temp?
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Old 07-31-2005, 08:12 AM   #7
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no grease?
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Old 07-31-2005, 08:19 AM   #8
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ahhhhh :biggrin:
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Old 07-31-2005, 09:46 AM   #9
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I was thinking do you make your on kraut and if so how do you doit.
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Old 07-31-2005, 10:37 AM   #10
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[quote=Bryan S]
Quote:
Originally Posted by "The Missing Link":2t9k5zd1
I was thinking do you make your on kraut and if so how do you doit.
Yes i do. I made it for the first time last year per Shawn W's instructions. It's so easy to do. Maybe Shawn will post the recipe/procedure in the recipe section. It's shredded cabbage, salt and a little time is all really. For every 5 lbs of cabbage you sprinkle 3 TBS of Kosher or Sea Salt, add some fresh dill, pound it down really good in a crock and repeat. Keep doing layers of 5 lb of cabbage, salt and dill then pound it down till crock is 3/4 full. I have a 10, 6 and a 3 gallon crock. You can also use a food grade 5 gal plastic bucket if you don't have a crock. :biggrin:[/quote:2t9k5zd1]

I make my own too, here's what I do. I go to the store buy a bag, open it and enjoy. Hard work but worth every bit of the effort!
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