Weekend smoke

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smoke-inator

Fire Starter
Original poster
May 17, 2013
62
15
Wake Forest, NC
Having a few days off for the holiday...here is what is almost done:
5 lbs of jerkey in the cure for 48 hours. I'll put it on the smoker tomorrow when the BBQ is done.
1 lb ghost pepper marinade, 4 lbs for the kids of normal seasoning (cabellas I think)

Smoked Salmon, 6 large steaks
3/4 cup of kosher salt
1/2 cup raw sugar
1/2 cup of dark brown sugar
2 tbs of crushed peppercorns
Massage into salmon and then vacuum seal for 48 hours.
Rinse and smoke...
Smoke with Apple at 170 till IT of 165.
Turned out awesome.

Neighborhood gathering tomorrow so I just put on 2 shoulders for pulled pork.
Lather in yellow mustard. Rub with 50% Mac's speed shop rub ( nc BBQ joint) 50% brown sugar.
225 with hickory for the first 3 hours and then a dose of Apple before I go to bed.
16 hours later it will be awesome.

Have a great 4th everyone
 

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