Hello from Montana,
I am using a Great Smokey Mountain propane smoker and I have not had any issues except for operator error!!! But the one question I do have is about the brine for Canadian Bacon. The recipe called for 1 1/2 cups kosher salt along with sugar, cure salt, garlic, thyme, and sage. After trying the Canadian bacon it was salty. Not bad but next time I want to take the salt down a bit. It was in the brine for 48 hours then in the fridge for 24 hours. Do I take the salt down and by how much or less time in the brine??
Thanks in advance