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  1. cruiserborealis

    !!HELP!! Did I use too much Prague Powder #1?

    When dealing with Sodium Nitrite or any other harmful chemicals, I would strongly recommend the use of a precision digital scale rather than relying on tea- and tablespoons. To further make your life easier use the metric system ( grams, kilos etc.) instead of ounces and pounds unless you are a...
  2. cruiserborealis

    Smoked beef tongue

    Sorry, that's what I meant by "cool" environment, around 40 F but not freezing. I live in Canada. We hardly ever hit 40 without turning on the heat.
  3. cruiserborealis

    Smoked beef tongue

    No chemicals, just salt, some brown sugar or maple syrup and a shot of rum for good luck. That's all I use.
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  8. cruiserborealis

    Smoked beef tongue

    I brine beef tongue, depending on its size, for 3 to 5 days, then hang it in a cool environment for several hours or over night to dry. The next morning I hot smoke the tongue at temperatures between 240 and 280 Fahrenheit on my gas grill over chunks of seasoned maple and/or beech wood for 6 -8...
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