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Recent content by denmo
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i am hot smoking 5 lbs. of salmon in a 4 to 1 sugar/salt brine. is it ok to use a little tender quick in it also to give it some color. it was flash frozen and doesn't look to appetizing.
Have been smoking with a Mes 30 for couple months and love it. I have tried salmon, turkey, ribs, pork butt and lots of cheese with pretty good results in the learning process. Sure I will learn a lot in this forum.