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I think how long you smoke cheese is up to how much smoke you enjoy in taste of smoked Cheese. I usually do 1 row of pellets in my pellet smoker and let it go from start to finish. All my friends that have had my smoked cheese just love it. they have even bought the cheese and I smoke it for...
Good looking smoked pork! What brine mixture did you use for a receipe? Here is the one I use!
1 Gallon Apple cider
1/2 cup Apple cider vinegar
1 and 1/3 of Kosher Salt
4 Tablespoons onion salt
2 Tablespoons Garlic salt
2 Tablespoons of Celery salt
1 Tablespoon white pepper
1 Tablespoon...
I brine all my pork for anywhere from 2 days to 7 days. I usually always like to eat the finished smoked pork cold or in a cold pork sandwich. Everyone has their own preference!
Petewoody what recipe do you use for your wet pork brine? The method your talking about pickling or brining is the way the old German's I used to do Pork when I was growing up. Have been looking for the brine recipe for a long time.
Thanks for the welcome! Let's go back to when you got your 2 door Cajun injector. Did you have any problems with seasoning it, door leaks, temperature gauge problems or anything I could encounter when I purchase this smoker?
New to smoking and trying to learn about the propane smoker. Especially the Cajun ejector 2 door. Live in PA. Boy some of the receipes sure look good! Thanks for having me on board
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