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Last Tuesday I arrowed a tom, so Wednesday I cured the boneless breasts and smoked them Sunday. Tonight they got sliced and vacuum packed.
There is just nothing like seeing it through from the shot to the plate.
My cover brine recipe is pretty basic but I like it.
3 cups of Morton Tenderquick...
Does anyone else have issues with their browser taking a long time to load content from SMF? I really enjoy the site, it's just time consuming. What am I doing wrong?
This smoker started out life as a hospital blanket warmer. I figured it was a good candidate for a smoker since it was all stainless construction and was well insulated with dense fiber glass panels.
The original analog controls and heat elements were undersized for a smoker, so I replaced them...