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Date Posted: 07:48:49 01/25/02 Fri
Author: Ron
Author Host/IP: NoHost / 199.243.66.134
Subject: Slicing
In reply to: PuppyBreath 's message, "Re: P.S." on 20:56:17 01/24/02 Thu

Unfortunately I do not own a slicer neither does Shwarzt's where the best smoked meat in the world is served. The reason for the thin slices is because if you slice it too thick it will be very chewy a meat to eat. Use a big 2 prong fork and a good carving knife. As you slice use the fork as a guide by leaning the knife on it and rubbing against it as you slice down. As for the saltpeter, it has been used for hundred of years and if you don't use it the meat will be brown, not red. If you don't brine long enough you'll end up with brown spots inside your meat. It doesn't look very appetizing. You can also rig a 4 to 5 foot box atop you egg with a small hole at the bottom, as suggested to me by Bruce, to low temp smoke.

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