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  1. brud

    Hot dogs and cocktail smokies

    Thanks for the thread. I am preparing for doing Bologna and hotdogs for thi first time. Again thanks for the pics and tutorial.
  2. brud

    A pig's (nose to) tale - lardo-like cured and smoked backfat

    How do you like the taste?
  3. brud

    A pig's (nose to) tale - lardo-like cured and smoked backfat

    By no means do I claim to have any great knowledge of curing meats. So with that said. My understanding of brining and or pickling the idea is to retain moisture. Right? As well as curing? Dry cure reduces moisture and condenses natural flavor of fat and meat makes it bold. Finishing the dry...
  4. brud

    Building a 3x3x6

    I don't plan on getting up past 300 degrees It's definitely good at 300
  5. brud

    Building a 3x3x6

    It will go in the smoker at 130degress for one hr at that time the smoker will be allowed to raise to 165 and I will hold it there until my internal meat temp is 152 degrees Then into ice bath
  6. brud

    Building a 3x3x6

    Time to smoke some sausage my son and I made.
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  8. brud

    Building a 3x3x6

    This thing is awesome .
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  10. brud

    Building a 3x3x6

    We are smoking.
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  12. brud

    Building a 3x3x6

    This is deer. It's been peculating in pops cure for 15 days. In this photo it's on a rack to dry with seasonings before the smoke
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  14. brud

    Building a 3x3x6

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  16. brud

    Building a 3x3x6

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  18. brud

    Building a 3x3x6

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  20. brud

    Building a 3x3x6

    It will be ready and burning tomorrow. I have twenty lbs of deer coming out of the pickle Saturday going into the smoker. Simultaneously I will be stuffing some pork sausage. Sausage will not be smoked.
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