Message #478542

[charles]

Smoked 2 back straps and a ribs off a lil shoat i slaughtered a month ago. I marinaded it in a brown sugar, curing salt and a lot a black pepper for 2wks then wrapped it and hung in the fridge to air cure n drip dry for another 2wks.
Wasnt enough meat on the bones for the dogs to fight over





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