dr good
Smoke Blower
Thanks Dutch for the tour. I reckon I will maintain my method. Similiar to your stitch method. I hot smoke my hams to int. 170oF. Cold smoking just leaves another job. Is there any problem with this?
With my bacon, I cure the same as the hams but I usually include a good bit of mustard seed and a mixture of goodies after a raid on Mrs Dr's herb patches. I am still using old faithful mulberry ( I love it) and haven't tried the mango. Spending too much time reading the forum probably. We are still in drought here which sure is crazy for a tropical area like this. Thanks again guys.
With my bacon, I cure the same as the hams but I usually include a good bit of mustard seed and a mixture of goodies after a raid on Mrs Dr's herb patches. I am still using old faithful mulberry ( I love it) and haven't tried the mango. Spending too much time reading the forum probably. We are still in drought here which sure is crazy for a tropical area like this. Thanks again guys.