Well, we are all outa money this Christmas so we each are making something to give to each other. My sister is the bread maker, me pasta and meat, mom ain't talkin'. LOL Anyway, I have what i need to make BBB, High Mountain Seasoning is coming in the mail.
Question 1: from what I have been reading: what is pellicle? I tend to love my famly most of the time and don't want to keill em!
Question 2: I will be using an MES in about 40 degree weather. Plan on setting it at 70 degrees. Is there a general time frame for smoking. Do you do it by pounds of meat? Color?? smell (I hope not)?? Is it the longer you smoke the smokier? What is an average time for min to mod smoked meat. Will be using a AMNz
Question 3: What types of pellets do you guys use for bacon? Maple, pecan, apple, etc
Thanks for any feedback.