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Cured and smoked rib tips
I want to cure some rib tips to smoke and make "seasoning meat". I have a feeling they would go real well in a pot of red beans. I want to use Pop's curing brine. My question is, how long would the tips from one slab of ribs take to cure?- joelarbear
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- Replies: 5
- Forum: Pork
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Pork Butt Question
I'm going to smoke a pork butt tomorrow. My schedule for tomorrow is a little tight. My question is, if I smoke the butt up to an internal temp. of at least 140 degrees within 4 hours, can I refrigerate the butt and finish it off in the oven the next day? Has anyone out there had to do this...- joelarbear
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- Replies: 10
- Forum: Pork
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Deer Sausage
I'm going to make some deer breakfast sausage patties. I have a 7 lb. shoulder that I'm going to use. I've eaten some ground deer from this particular deer, and I noticed a gamier than usual taste to it. Will soaking it overnight in buttermilk take some of this gamey flavor out, or would you...- joelarbear
- Thread
- Replies: 5
- Forum: Wild Game
