The pork I get from a supplier is fresh and untreated and I usually brine it the day before the smoke for added flavor. I am wondering how long do any of you brine? The store bought stuff gets too salty if you brine it imho. Any thoughts?
I am jojo from Middle Tennessee, I've been lurking around here long enough so I will join in on the fun.
I started smoking up middle Tennessee quite a few years ago with a homemade job, and progressed my way through a few brinkmanns till I got a MES a couple years ago. I have plans...