Dry brine: .....Well it started out dry with dk br sugar and kosher salt. This is 8 hours later
Coming out of the dry brine, getting rinsed well and heading for a wet bath for another 8 hours
Wet brine in a bath of water, salt, br sugar, maple syrup, whole black pepper corn, garlic, dry dill
Into the smoker for 3 hours of cold smoke
Toot Toot!! My gasser with no heat. AMNTS sittlng underneath the burner with Alder and Apple pellets.
Finished product resting
Edited by cmayna - 9/3/15 at 6:53am