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@shanaymacex: #dump #egypt #makadibay #fyp

ShanayMacex
ShanayMacex
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Region: EG
Tuesday 21 July 2026 14:18:29 GMT
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amolll2009
amal ebrhyam :
يوبرني جمالك
2026-07-24 22:17:14
1
eslamahmed7750
Eᔕᒪᗩᗰ :
You are always the most beautiful
2026-07-25 04:35:05
0
abdahla.abozed
Abdullah abozaid :
my type ❣️😍
2026-07-24 10:57:54
0
1fjobe
Fats :
What a beauty
2026-07-23 08:49:51
1
mohammedalsharqawi217
محمد الشرقاوي :
🥰 عسوله
2026-07-24 18:46:43
0
user2281480040514
انا الفرحه 🐦 :
رساله من شخص مجهول
2026-07-24 17:18:32
1
khaledsaed117
Khaled :
حبيبي الاسمراني
2026-07-24 17:14:13
0
b7_1o1
Ahmed badawy :
2026-07-22 09:14:54
1
ahmedelnoaman3
Ahmed El Noman :
😁
2026-07-25 02:54:36
0
twisterhaf
M :
🤩
2026-07-24 12:04:00
0
abdo.gamal3260
🇩🇪aBDOA🇩🇪 :
2026-07-24 21:50:07
0
old_mr_white
old mr white :
احا ايه الي فالتانيه
2026-07-24 10:55:17
2
mohamedgaming.01
رفاعي :
2026-07-25 02:46:15
0
princesschanni
Princesschanni :
😍😍😍
2026-07-22 09:39:18
1
boda_elsayd0
﮼عبده ﮼الدحليشي 🦅☠️ :
🥰🥰🥰
2026-07-24 09:58:10
0
amrkhaled9207
💫 ̨؏ــمۘــڔۏۥ🇪🇬✨ :
🍾✌🏻🥂
2026-07-24 20:58:56
0
romelrefat
Romel :
🥰
2026-07-24 09:38:36
0
ahmedelnoaman3
Ahmed El Noman :
😁
2026-07-25 02:54:29
0
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Ween horror story is back… #ween #thebeanieween #weentok #weinernation #americanhorrorstorycoven
I made bacon at home 🥓 I guess I will never buy store-bought bacon again😆😆 The Cure Formula (based on meat weight): • Pork Belly: 4 lbs (1,814g) • Kosher Salt: 2% (36g) • Brown Sugar: 2% (36g) • Curing Salt #1: 0.25% (4.5g) (plus cracked black pepper to taste) 1. Coat every single side thoroughly with the cure. 2. Bag it and cure in the fridge for 7 days, giving the bag a quick flip once a day. 3. Smoke low & slow until the internal temperature hits 145°F, then give it a quick sear over the fire. 4. Let it cool completely before slicing. #mealprepideas #homemade #bacon
I made bacon at home 🥓 I guess I will never buy store-bought bacon again😆😆 The Cure Formula (based on meat weight): • Pork Belly: 4 lbs (1,814g) • Kosher Salt: 2% (36g) • Brown Sugar: 2% (36g) • Curing Salt #1: 0.25% (4.5g) (plus cracked black pepper to taste) 1. Coat every single side thoroughly with the cure. 2. Bag it and cure in the fridge for 7 days, giving the bag a quick flip once a day. 3. Smoke low & slow until the internal temperature hits 145°F, then give it a quick sear over the fire. 4. Let it cool completely before slicing. #mealprepideas #homemade #bacon


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