Well they should be ok thenthey were in the smoker (hot type) for about 5 hours maybe a little longer. AND the people who raise/butcher the hogs skin them so there isn't that WONDERFUL RINDLooks like they need more smoke to meon anything

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Well they should be ok thenthey were in the smoker (hot type) for about 5 hours maybe a little longer. AND the people who raise/butcher the hogs skin them so there isn't that WONDERFUL RINDLooks like they need more smoke to meon anything
Hubby & I do as well, makes it sweeter.My GM used to put salt on her grapefruit. Maybe thats where I get my cravings from. Its congenital.
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not really will package as is. But Robert always complains I am do skimpy with the meat when I make beans, NOW I can "fix his little red wagon" besides it's call Beans with ham supposed to be a "frugal" meal
Got the Scale at runnings for about 25.00 couple years ago I got tired of arguing with people about the size grading of my eggs. NOW no issues.
Quote: Me too, he's got all the good stuff. I so want a beautiful farm style kitchen.
Oops and the farm to go with it![]()
face it you just want to cuddle up with Porterand it's nice to finally have something with more fur then myself at the farm
AND![]()
because Yaks are cool![]()
Can I uff da say that I'm so uff da sick of the uff da gremlins in my keyboard. This site needs to fix something grr..........
Is there a smily face of me batting my eyes ? LOL I cant say uffda because I dont live there. hahaa