ceed wrote:

> I've done this recipe several times with great success. It's very
> important to get the pork slices thin (almost like with smoked
> salmon).

Do you slice the pork when it has been deeply chilled in order to make the
slicing easier?

> But then again: I'm in Texas which has nothing to do with
> the rain forest whatsoever as pointed our earlier in this thread..

Hey, I've been to Houston during the rainy season :-)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/