Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
smoking for the freezer
I have several large pork loins that I'm going to rub with butter and seasoning salt and smoke to 140 degrees IT. My question is: I'm freezing the smoked meat and portioning it into meal sized parcels for eating at a later time. Is there any difference in how it is smoked, ie to a different IT...- mmorris
- Thread
- Replies: 3
- Forum: Meat Selection and Processing
