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  1. doug15

    Pulled Pork Recipe for all

    Hi John I'm new to this and i would love to try your recipe but i see no pink salt in the recipe, every thing i have read says use pink salt. can you please advise? thanks ps my mouth was watering reading your recipe
  2. doug15

    curing

    Hi this is Doug from maine. I just bought a bradley smoker and i am still waiting for it to get here so i can do my first smoke.Can any one tell me if my ham is done after wet curing or do i still need to reach a 165 deg. internal temp. during cold smoking?
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