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Roughly how much black pepper, garlic powder and onion powder to use per pound?

Thanks, But I just fiqured that out, HA

Trying this for the first time, But what does CBP mean?

Looks great, excellent job.

Looks great.

Welcome from PA, Good looking cheese, I smoke mine for 3-4 hours but use hichory wood which is stronger then apple so I'm sure that makes a difference in time.

Welcome from another PA member.

So sorry to hear of this bad news, he was such a great man and helped me a lot when I was first starting out and learning, his recipes were assume, going to be greatly missed.

was that brine recipe for 1 or 2 loins and I assume you used a whole loin which is about 4-5 pounds.

would you mind posting the recipe.

on the bottom picture on the right, what is the little round knob above the handle?

Thanks Bear, I did smoke it for about 6 hours and it was done, But the pieces weren't that big and I probably had a temp of about 200 degrees in the smoker and the meat was about 145 internal temp, I couldn't get the temp much lower with my MB gas smoker, So are you saying the meat should be...

Those temps are too cold for me, I did smoke the dry beef on 1-22-2019, My wife said it was really good and better then store bought so that is a big plus for my first time, I was a little worried since there was just a small round circle in the middle with a tint of light gray, Was going to...

Thanks, Only asking because I was going to do it today but as you can tell were having a really cold day in PA.

Can the dry beef be done in the oven?

Thanks, I didn't see that in your original directions but I probably missed it.

Thanks.

When you are curing the meat in the fridge do you keep pouring the juice out of the bag or just let it in the whole time?

When I trim my fruit trees I use green wood, I slice it thin with my miter saw then chop it up and put it in my cold smoker box with no problems.

If I remember correctly Smoker21, You are the one who gave me the recommendation for the seal.