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  1. cajunsmoke88

    Hailing from cajun country

    Hey everyone, Chris from Lafayette Louisiana here. Been smoking a little bit for a couple years but getting more serious now with custom built smoke house and new techniques. Ive only ever hot smoked / BBQed so I'm really looking forward to learning more from the vets and getting some new...
  2. cajunsmoke88

    Cold smoke jerky Cure

    Hey guys, question about curing some jerky. I have 5lbs of meat, covered by 2.5lbs of water for a total of 7.5lbs of "product".  If I use an equilibrium brine with the prescribed amount of pink salt, 1 TSP for 5 lbs, 2 TSP for 10 lbs, so 1.5 TSP for 7.5 lbs, will this be a sufficient cure to...
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