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That looks awesome Foam.....I'm gonna get me a small brisket this weekend and have a crack at it. The last chilli I made was for a local fundraising competition...I used Harrisa to spice it up (i Like things hot)..anyway..it was funny to watch the samplers cry!
Both DaveOmak and DirtSailors links are great references. There are as many recipes/techniques for biltong as there are South Africans...And the level of dryness is also a varied opinion..some like it like leather..I like it a lot softer. You just got to make it and see. Initially, weigh each...
Even though I've been smoking stuff for a while now...the Picnic and Butt rarely make it past my grinder for sausage duties. Well, today I lost my virginity. I had a very large leg from the last hog I slaughtered that was destined to be ham, but turned out to be to fatty. So i gave it a rub and...
In answer to your question...Yes it does..however it isn't critical. As long as you are past the vertical pipe coming from the burn chamber.
Personally...i agree that the Amazen tray or tube are the way to go. I built the CSG below...it worked fine, but had limited run time and the creosote...
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