Recent content by stoner86
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Goose pastrami
End of the season had a few goose breasts left over so I thought I would give goose pastrami a try. Did some research and decided on dry rub: Kosher salt Pink salt Fresh thyme Celery seed Caraway seed Sugar Black pepper Chili powder Breasts were rubbed and placed in bag and vaccumed sealed... -
First time ham
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- Album: Test
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First time ham
Hello all, thought I would share my experience brining/smoking my first fresh ham. After butchering a whole pig for a friend he gave me a whole fresh ham weighing 22 lbs. After some browsing through the forum I decided to use Pops6297 curing brine which I modified a little bit and also take... -
NEWBIE FROM NEW YORK
I am fairly new to the smoking world. About two years ago i got a Bradley smoker from a family member and never knew much about the whole process. I am becoming more interested in smoking after trying it occasionally in the past few years on different types of meats and seafood. I am an...
