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I've been working on a recipe for smoked wings since the summer and finally I have one that I really like.
I start off with fresh wings in a bowl, I had olive oil and some rub (I'm using one called bbq seasoning).
onto cookie sheets that have been sprayed with Pam on both sides...then straight...
Drum roll.......... here is a pic of the first piece of loin
of course I had to fry some samples up....my favorite is a toasted, homemade raspberry jam, sharp cheese, back bacon sandwich!!!
this is probably my 20th batch with maple syrup.... 1/4" cup you can really see the difference
but I did try it with belly...no go...not sure why...maybe the fat?
I pull at 140 because it usually climbs a few more degrees afterwards...but I always heat mine up in the frying pan...
I might just leave a piece in there longer for cold sandwhiches....one piece I double the maple syrop...see if that makes a difference!
Snow started around 9am here and now have over 20"....lots of wind too....so perfect condition to smoke some back bacon. HA
Method used from bearcarver but with a few small changes.
1TBS of Homemade Morton substitute (see below), 1TBS of brown sugar per pound of meat
1/4 cup of maple syrup...
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