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.
Got some Monterey jack motzerella and some more xtra sharp chedder oh and more eggs on. using pitmasters choice. 30's today 4 hrs on smoke. Going couple more due to cold, in the 30,s. Got pic. Too late don't care. Post later. Started brine on pork bellies today. 12# on dry and 12# on wet. Country brown sugar cure from sausage maker.com and did Tods recipe on dry. Screwed up on alspice, did twice as much. Needs 2 tsp which is what was in my hand and thinking 2 did anoyher one. Oh well. Did pops brine wiyh my cure. Story next week on starting smoking. going to use apple on one and pitmasters choice on other. Happy smoking