Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Smoking ham
I have a 14 lb boned ham in a curing brine. It will be ready to smoke in about 2 weeks. I would like to have it for Father's Day dinner. Should I freeze it out of the brine, thaw and smoke on Father's Day or smoke it out of the brine, freeze and warm it up on Father's Day?- terry56
- Thread
- Replies: 5
- Forum: Grilling Pork
-
smoking salmon
I have some frozen salmon fillets that I want to brine and smoke. Will I be able to safely refreeze them after smoking. -
Beef tongues
I put my brining beef tongues into the garage to cure. It has been a relatively balmy Central Ontario winter. On Wednesday nite the temperature plunged to -20*C ( -4*F ).When I went out Thursday morning, the brine had frozen, not solid but to a heavy slush. It was a regular brining solution of...- terry56
- Thread
- Replies: 5
- Forum: Nose to Tail
-
new from Ontario
Hello all.I live in southern Ontario. Fairly new at the smoker business. I used to smoke ribs on my gas grill but just bought a Master Built propane smoker. I've decided to go all in.
