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1 year agoThe key is low and slow. Under 300 and over 4 hours. The key is to keep the mead moist or it will be dry and no good. If you seal the meat inside a container the water genreally stays in place. Once you get a better idea about it all, exposing the meat to smoke or limited high temp that causes browning enhances the flavor.
About 14 billion short at current. Who know what a buyout would actual take beyond the regulatory requirements.