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PostPosted: July 22nd, 2016, 1:11 pm 
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Location: Sunny Wasaga Beach
littleredcanoe wrote:
?

The alternate meat is already packed. Spam......



Just take some eggs and you'll have lots of variety!---spam and eggs, eggs and spam and eggs, spam-spam-spam and eggs etc etc etc!!

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PostPosted: July 22nd, 2016, 2:22 pm 
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Location: Rattlesnake Pond ME
wotrock wrote:
littleredcanoe wrote:
?

The alternate meat is already packed. Spam......



Just take some eggs and you'll have lots of variety!---spam and eggs, eggs and spam and eggs, spam-spam-spam and eggs etc etc etc!!

only 2 pouches of spam single size. No can, vac wrapped.


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PostPosted: July 22nd, 2016, 2:51 pm 
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Location: Sunny Wasaga Beach
littleredcanoe wrote:
wotrock wrote:
littleredcanoe wrote:
?

The alternate meat is already packed. Spam......



Just take some eggs and you'll have lots of variety!---spam and eggs, eggs and spam and eggs, spam-spam-spam and eggs etc etc etc!!

only 2 pouches of spam single size. No can, vac wrapped.



It'll never go bad----it's no good to start with! :D

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PostPosted: July 23rd, 2016, 11:11 am 
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Location: Toronto
I've had great success dehydrating pulled pork. I've made it three years in a row. I found the secret is to really shred it while it's still hot and mix the fat in a bit, then cool it, remove the layer of rendered fat, and just throw the whole mess on parchment paper in the dehydrator. I don't even think I bothered to blot it the most recent time.
Cooking the meat in a tasty sauce is another important factor. My method goes something like this:
Brown meat in Dutch oven on stove
Remove meat and dump in slow cooker
Sauté onions and garlic in pork fat
Deglaze with several glugs of bourbon
Stir in can of tomato paste and about a cup of ketchup
Add several chopped chipotle peppers
Throw in two bay leaves
Scrape sauce over meat in slow cooker and cook on low forever
Shred meat
Cool
Remove majority of fat
Dry

Easy peasy lemon squeezy. A fattier cut of meat works best, as others have stated. You can't slow-cook lean meat and get it tender and juicy.

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PostPosted: July 23rd, 2016, 1:19 pm 
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Location: Rattlesnake Pond ME
We alas have no fat left after its on the smoker 11 hours. But it is super tender.


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