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I need some info on how long to dry some Reaper, Ghost, and Scorpion peppers. I'm figuring 5 or 6 hours, I've never done peppers before only jerky.
Any input on what I need to watch for would be much appreciated.
Thanks
pmorton62
I work with someone that paid that last week also. I just need to get to GFS, Meijer is the $6.99 lb place and they didn't even look that good
Thank you for the link, I love my Corn beef and my pastrami.
Ohio has zero good pastrami sandwich places. If you can't buy you gotta make it yourself. Just never tried before. Defiantly willing to try
You know we all have to agree on this. The high prices on any of the smoking meats,now have to be because of all of the cooking and smoking shows out there. Fricken corn beef brisket going for $20 to $26 each. I used to pay $6-$10 for a good size one years back.
Trust me SmokinAl I've learned my lesson on this. About to dive into some leftovers, hoping for a better taste test today than last night. The suds were A flowing yesterday!!!
Lessened learned last night. Do NOT salt a corn beef brisket.
As tender as they came out and as basic as I did my rub they still came out WAY TO SALTY.
Not my best smoke that's for sure..
I want to get the BBQGuru temperature control system for my up right smoker. Look up WSM setup post on here. Dude has two awesome setups
Just found the link
http://www.smokingmeatforums.com/t/133781/bbq-guru-setup-on-wsm-22#post_1241006
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