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I smoked my wings for 2 hours then fried them. 3 flavors, plain (for the baby), hot, and ranch. Then I did Chile’s pork belly crackling recipe a few pages in the past and all was delicious.
 

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Constitution Conservative
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Mmmm, porkbelly!
 

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Did my first pork belly this weekend. Turned out pretty good, smoked it on cherry wood for a couple hours around 350 degrees and then pulled it when the internal hit 250. Let it sit for 20 minutes and got the oven to broil and tossed it in and watched it for about 5 minutes to get a little more crisp to the top. It came out great!
 
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