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Old 11-11-2009, 08:02 PM   #11
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gotcha. thanks. I still do not understand if you are going to smoke this or just going to leave as is after marinading?
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Old 11-11-2009, 09:26 PM   #12
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Quote:
Originally Posted by CharlieD View Post
gotcha. thanks. I still do not understand if you are going to smoke this or just going to leave as is after marinading?
I would like to smoke it but I do not know if I will be able to.
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Old 11-12-2009, 01:12 PM   #13
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So if you cannot smoke it, what are you going to do then?
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Old 11-12-2009, 06:24 PM   #14
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after it is cured, slice it fry it and eay it.
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Old 11-12-2009, 07:45 PM   #15
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oh, man you have way too much patients. If I had a piece of lamb I'd eat it right away. Actually, recently we went to farm and shechted couple yong ones. So yummy.
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Old 11-12-2009, 09:17 PM   #16
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you have access to a shochet who slaughter for you?
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Old 11-14-2009, 09:12 PM   #17
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yes I do, cost some money, but a fresh lamb is definitly worth it. i paid about $140 for lamb plus $50 buks to the sochet, but then I try to find somebody who buys the rear and, so I get back $60-70 buks.
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