before and after

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kissing bandit

Original poster
Oct 26, 2016

The last pics are smoked Crane...bone in. I found when the breasts were boned out they were much better...still tastes good thou!:)
And pics of my smoker pumping TBS....I've found that when the meat is cold I get a better smoke ring...I'll be testing that in the future. I have a few more pics...I'll Lloyd upload them soon. I got some duck and crane in the fridge defrosting right more pics to follow tommrow night. Thanks for looking guys!:)
Looks good...Smoke ring is the Myoglobin in the meat combining with Nitrogen Dioxide in the smoke. This will happen as long as the surface of the meat is moist and under 140°F. The longer you maintain these 2 conditions the deeper the smoke ring. So YES adding the very cold meat, it will stay moist and under 140 longer...JJ is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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