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Recent content by gary46992
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iam going to try a half of a loin this weekend in the four to four and a half pound range on my new brinkman smoke n pit and so far things i have done i thought was a little dry even have a water pan in there so iam following you and taking it off at 155.... great pics looks good
bearcarver i didnt mean it to sound that way but if you look again at my recipe i did say if you use 8 pounds to go half again on spices sorry for the misunderstanding
if you do i dont think you could eat it i been doing this for fifteen years and whoever i give it to likes it. i changed the recipe that was given to me if there is someting in here you dont like dont put it in and if you think of someting you want as i did then add it a recipe is just a...
dutch one more thing if you cut it when you take it off its going to be blood red bet its ok just like eating meatloaf. what you want to do is after a taste lol let it come to room temp then rap it put in frif and its good up to three weeks enjoy
this one i been doing for years and i think its very good. this recipe is for five pounds of meat i use eight so go half again on spices if you go that way. 3 pounds hamburger two pounds buld sauage... i use 5 and 3 it makes a better loaf in the pan. ok here we go 5tsp mortontender quick...