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Recent content by Otis54
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Dry rub for a pork shoulder/butt of 4-5 pounds
2~tbsp. Chili powder.
2~tbsp. Paprika
1/4~tsp. Cayenne
1/2~tsp. Garlic powder
1/2~tsp. Onion powder
1/4~tsp. Cumin
1/4~tsp. Celery salt
1~tbsp sea or kosher salt
1~tbsp. freshly crushed pepper
2~tbsp's brown sugar
2 ~tbsp's white sugar
I put mine...
I've smoked on and off over the past 35 years. Just started getting back into it again. I had a Big Chief from the beginning. I just purchased a Masterbuilt 30 this summer. I wanted something I didn't need to tend to much, so stayed with another electric. I have smoked cheese,fish,beef and pork...
I have the same smoker. Mine works fine. I doesn't produce the same smoke as others do. Use your water pan. Remember, load your chips from the side loader don't open the door during your smoke time. I smoke a 4+ pound pork shoulder at 225 until an internal temp of 180 then wrap until an internal...
Thank you for your response. I was aware of what would be alternatives to soy protein. I've used sunflower lecithin as a binder in magic butter and it works great to bind the fats with the water and sugars while candy making. I thought it may work for sausage as well.