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Posted by Tom on March 22, 2016 at 14:31:00:

With so many people moving to farm to table and no HGH for meat, why do so many people pay the extra money to purchase these products and then inject them with phosphate based injections? I understand why competition teams do it but for home based cooks it doesn't make any since to me. I observed a cooking class a couple of weeks ago at a local BBQ supplier and they went thru the injection process as if it should be part of your routine for cooking a good pork butt. And then talking about how great berkshire pork is. In my opinon they should teach people how to cook without adding a product that changes the molecular structure of the product. Just saying thx

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