2/ If you instead roll these muscles in cure (a spice mix, with salt), let them sit for a week, wash the spice off, smoke them, and then cross-cut these muscles 1/8" to 1/4" thick, you have "Canadian bacon".
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3/ gotta get your GED (gutting, eating, disposing-of-viscera)https://twitter.com/Braintree0173/status/1381264232910577668 …
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4/ yeah, it confused me toohttps://twitter.com/Isegoria/status/1381274045224718338 …
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thanks i've only broken down birds, i didn't stay in college long enough to get to mammals, that was second semester
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I must admit, when I hear "loins," I don't immediately think of spinal erector muscles.
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