I used LEM's seasoning. This is the fourth day(Friday) in the brine. It says 4-7 days. I think I'll pull half of it out tomorrow(Saturday), put it in the fridge overnight, and smoke it on Sunday. I will bring the internal temp to 150, pull it and wrap it and put it back in the...
Hey Dave, thanks for the response. Just a little hesitant to jump off into something new. I have gleaned a little info so far, hopefully will pick up more. I will be asking more questions and am looking forward to the responses. Thank you.
I have been an inactive SMF member for a while. Been very busy, but looks like things will slow down a bit. Is there anybody in the Pensacola area that I can pick your brain? Just getting started with bacon and ham. Any help or ideas would be appreciated. Thank you.
Hello, My name is Gary. I am a recent transplant to Pensacola, Fl. I have a home built stainless steel off-set smoker. I am looking forward to meeting everybody and getting some new ideas. I am planning on going to the Gathering in April. Thanks for this forum.
Hello to the group. My name is Gary. I just found and joined your group. I would like to attend the 2015 Gathering. Can't seem to be able to pm Pineywoods so hopefully, he will respond to this post. I would like to get the info and make reservations. Thank you, Gary