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  1. saltytim

    jerky, venison hams, butt,and peppers

    Thought we'd load her up today. Mesguite, and Cajun jerky, made from venison. Two venison hams, brined in a rum, allspice mix, then rubbed with brown sugar, pepper, paprika, etc. Butt injected with evan williams honey reserve whisky, then rubbed with the same brown sugar mix, and more Cayenne's.
  2. saltytim

    smoked basil, and cayannes

    Time to restock some spices.
  3. saltytim

    sausage summer

    started grinding and stuffing at eight this morn. started
  4. saltytim

    baked Apples, on the weber

    Gonna warm up the ribs from last night, then smoked baked Apples off our own tree to finish,ahh!
  5. saltytim

    honey whiskey pork butt

    I injected the pork, with Even William Honey Reserve whiskey, rubbed the outside with a brown sugar,pepper,ground mustard,onion powder, celery seed, and salt. Left it in the fridge for two days. Put it on the smoker 7 am today. Can't wait!!
  6. saltytim

    hey y'all from Arkansas

    I've read several of your posts, and am very interested. Just started smokin. Built a 4 ft. By 4 ft 6 ft talk smoker. Cooking Italians, and fresh brats in it now.
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