After months of reading on the forum I decided to cold smoke some salt and pepper with hickory
I used rock salt , Himalayan salt, and whole peppers.
Smoked for 8 -9 hours with hickory
I noticed the humidity in the air may have been am issue?
How long should I leave before...
Since I was already firing up the smoker for pulled pork I figured I'd try a new experiment that I'll call Vampire Pork just because I can.
Started with a 50/50 mix of coarse ground black pepper and smoked Kosher salt and a whole mess of garlic cloves.
(For easier "peeling" of all those cloves...