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I'm working on my first try at Buck Board bacon and after 13 days in the frig with himountain cure I pulled it out to rinse and soak today and noticed sections of the meat are red and the rest is a brown.
Before I smoke it and eat any I want to check with the experts, did I mess up, should I...
TJ,
Even though they are out of stock, I could order one right? Your price is way better then Amazon, who used to be the exact same, but now is like 79.99. Probably due to how popular these are. I really want, strike that need one of these.
I recently had good results with mythmasters rub and SmokinAl's idea of fat trimmings on the top rack.
Here is the rub link from the wiki, http://www.smokingmeatforums.com/wiki/brisket-marinade-and-rub
and my recent brisket results with Q-view...