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Hey jaellman,
Sorry to hear about the frustrations. Like a lot of other folks have mentioned, big cuts of meat hit the stall and if you have folks coming over for food it can be very frustrating. I've had my share of problems. My MES can be all over the place, and the cold smoker attachment...
Following bbally's lox recipe http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide
I started out with a little under 4 pounds of Salmon. Smelled great coming out of the dry cure, really nice citrus smell from the zest.
It's been well below freezing here at home, so certainly...
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