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Cattle Boards
Beef Butchering
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<blockquote data-quote="Bob-s" data-source="post: 1769748" data-attributes="member: 38134"><p><span style="color: rgb(41, 105, 176)">[USER=968]@Jeanne - Simme Valley[/USER] can give you all of the info on this.</span></p><p></p><p>I consider her one of the experts on this forum regarding this topic. I have read many of her posts on the technique she uses. WSC is what she calls it and it took me a while to figure out what that was; Whole Shelled Corn. Had I heeded her advice and not gone down this path, I would have been better off no doubt. But sometime I have to get burnt to remind me that fire is always hot......</p></blockquote><p></p>
[QUOTE="Bob-s, post: 1769748, member: 38134"] [COLOR=rgb(41, 105, 176)][USER=968]@Jeanne - Simme Valley[/USER] can give you all of the info on this.[/COLOR] I consider her one of the experts on this forum regarding this topic. I have read many of her posts on the technique she uses. WSC is what she calls it and it took me a while to figure out what that was; Whole Shelled Corn. Had I heeded her advice and not gone down this path, I would have been better off no doubt. But sometime I have to get burnt to remind me that fire is always hot...... [/QUOTE]
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