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I hove used Jeff's recipe for maple smoked and just plain salmon with boown sugar. My question how do you guys think it would be t substitute apple juice for all the water or part of it in the brine? Do you think it would be to sweet? Thanks in advance Chris (Smokey C)
Hope everyone is having a safe and smok'n Labor Day. I have a couple of questions first am I posting these questions in the right place? Second I know you use 1 level teaspoon of prague powder #1 per 5 pounds of meat in a dry cure, how much do you use in a brine cure? I am getting ready to...
I am getting ready to smoke some bacon I have been cureing and I want to know if I can cold smoke it for 4-6 hours and finish it by hot smoking at 200 degrees till the internal temp is between 145 to 150 degrees. My question is will this work and be safe to eat. Thanks Chris
Hello to all my fellow smokers. My name is Chris and I am not sure if I am doing the sign, get to know you part right so here goes. I have been smoking meat for several years and have found out that you can always learn more about this subject. I live in south west Mo. I am retired, have 3...