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well after reading all the posts and seeing all the good q-view and getting rained out on opening day of riffle season 6 hrs in the rain is enough for me i stoped and picked up a pork loin for $1.59 a # had them cut it in 2 pieces weighing each piece for me so i knew how much cure to use well...
tommorow is the opening for rifle season here so figured id smoke up some stuff for the boys tommorow for a little insentive to make sure they pack the freezer this year.lol its a ****y cell pic but you get the idea
Well this sauce is so good i had to run to the store and get some chicken to try it on tommorow wanted to make this for use during the week but damn got to try some tommorow.to you for sharing
looks good id like to see pics on how the cuts are made also.Mine is sitting at 162 in the breast right now I figured 3-330 will post pics of process smoker and finished product after dinner.
I use all three in my perfect flame propane for lower temp smokes i am realy liking the pellets and i also made a tin can cold smoke generater and love the pellets
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