iIMG]http://www.smokingmeatforums.com/content/type/61/id/308428/width/200/height/400[/IMG]. hanging in the house for 1 hour at room temperature before it goes to the smoker
. this is the second batch of 50 pounds25 pounds each for my buddy now he gets to bring me a cord of Tamarac or red fir he supplied all the meat I supplied casings seasonings and I smoke them fairly good trade