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The actual reason why so many people are so fat?
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Curious
Posted 12/20/2023 09:24 (#10533123 - in reply to #10530999)
Subject: RE: Funny how tastes change


NW IA
The trick for me when going near zero carbs was getting fatty pork steaks etc to 200 degrees internal.

Stop at the "safe" mark of 160 and the fat is nasty.

Dark chicken, legs and thighs, I take to 185 internal. Smoker set at 375 and bump it to 450 at the end to crisp the skin a bit.

Low and slow on pork steaks. 225 and I like to wrap at 165 to keep them juicy.

"Eat fat or be fat".
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