09-26-2022, 07:14 PM
So I never do flats. I'm guessing that's what you have.
The packers are flats and point. A big old thick hunk of pectoral muscle.
The idea for my below boiling point is to keep moisture in and to allow the conversion of grizzle to lanolin. Sweet juicy lanolin.
The packers are flats and point. A big old thick hunk of pectoral muscle.
The idea for my below boiling point is to keep moisture in and to allow the conversion of grizzle to lanolin. Sweet juicy lanolin.