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  1. chef lynso

    Smoke Blasted Prime Rib

    Merry Christmas Everyone!! Home with Poppy and family showing them how to really LOVE prime rib on Christmas. Crusted with ol faithful (salt, black pepper, gran onion and gran garlic). Rested over night in the fridge uncovered. Into the smoker revved up to a whopping 150°F, for 40 minutes...
  2. chef lynso

    Greetings SMF members!!

    Hi all! Im Lynsi and I'm new to the forum. Not sure why it took me so long!! I LOVE smoking things. I practice different curing techniques, with and without nitrates and nitrites, which depend on if I am hot smoking, cold smoking/and drying, or cold smoking/and cooking....etc. Charcuterie...
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