Company's Coming
- Thread starter lemans
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Pops brine , 1/2 cup pickling spices 3 days
Fresh water for an hour , let dry in fridge
Sprinkle with paprika
Smoke til IT 165-170
Fresh water for an hour , let dry in fridge
Sprinkle with paprika
Smoke til IT 165-170
Nice job....
Pickling spices are the bomb! I toss some in my poultry brine as well. Normally I use them when making corned beef from raw brisket. I get mine by the Lb. from Atlantic Spice Co. (158 Pickling Spice Blend)..
So strange to see all your guys' equipment that isn't sun rotted and covered in dust.
-Pit
Last edited:
It's hard enough to keep grass green here. I would have to dust / wash every thing on my patio once a week to keep the dirt off..
Get yourself some of this, Pit
Turkey legs sounds like fun!
Dan
Just put 4 cans of that on my RF build.. Works well.. ThanksGet yourself some of this, Pit
Points for the new idea, LeMans!
Turkey legs sounds like fun!
Dan
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
