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Maybe get everything above whatever temp would guarantee food safety. Maybe can dice it up for jambalaya or whatever. Like a fool I tried some already in ignorance before I knew this could be very dangerous.. 2 days ago. Freaked me out when I read about botulism would you guys toss it and...

Yes, thanks five tricks, that's what I needed to know! Next 1 is I already brined a ham for 7 days. But I should have doubled the recipe....Have a 14lb leg roast and recipe was for a 7 lb. Like an idiot I forgot. Removed it 7 days later and smoked it for 12 hours at 200 degrees with pellets on a...

Thanks! Most excellent! I am eager to learn. Gotta lotta hog to smoke ... Excited.... I guess question number 1 is can I freeze my fresh hams and thaw and brine and smoke later. Have 2 five gallon buckets in fridge and buy they are taking up some real estate. Making me antsy as I do not want to...

Greetings from Iron Station ,NC! Been a DYI guy for many years and just getting into the delicious art of meat!!! Small homestead we live on we raised two hogs from feeders and recently butchered them ourselves. Have made some outstanding hickory smoked bacon with pellets in my regular propane...