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Big Casino, I got a seasoning/cure from a local butcher and I think my main problem is my smoker. I made my own out of 2 55 gallon barrels, but I am using only wood for heat source. I have a problem keeping temp. where I need it.
Doctord1955, I'm not sure what's going on. I know the one was...
well they were red color, like raw meat. Not the outer cover but the meat itself. They had tons off moisture and great taste. When I made my smokies they dried out by the time I got them smoked then up to 155 degrees.
Hi I'm new here and pretty new at smoking stuff too. The other day I had some smokies my dad had made and they looked raw but were ready to eat, and a few months ago I had some smokies made from goat that were the same way. Now how do they do this? Are they just cured or what? I have made a...
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