My name is Dan. I am new to smoking meat but not to eating it...lol I recently purchased a Masterbuilt Electric smoker from Walmart. Smoked my first meat over a week ago. It was a set of wild boar ribs. After 4 1/2 hours with a dry rub and some apple wood the finished product was delicous.
I live in Upstate NY. This means UPSTATE. NORTH OF ALBANY...lol
So I have been hopin around on this forumn alot and want to say GOOD JOB to everyone. LOTS of good information and also great pics. I am gonna be all over this site.
I am coming up with lots of questions though. I see alot of abbreviations and I see things like 2-2-1. What are some of these common abbreviations??????
I also am very confused as to what to brine and how to brine. Also I see PIckling Salt, Canning Salt, Kosher Salt, Tender Quick Pink salt??? And these all used in the same uses. Can someone sum up the salts?