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Recent content by clermont
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Howdy,
Has anyone left the rind on through the curing, smoking and cooking process? I've seen where some places sell bacon sliced and ready to eat with the rind left on. How is it? Thanks.
I'm smoking my first chicken and the digital thermometer on the unit reads 262 degrees.I dropped 2 seperate long stem thermometers in through the smoke vent and came up with a temp. of 300 degrees.Would this be a bad spot to check the temp,or do you think the 300 is an accurate temp?The...
Thanks for the help.Do I rub it in once and leave it for the duration or apply more than once.Should it be ziplocked or open air?This is still very new to me.
I just picked up about 3 lbs. of pork belly to test in small quantities.Can it be cured it by rubbing canning salt into it?If so how long will it take?Thanks.
Hello all,
This is Gary in Pennsylvania.I just received a MES for Christmas and look forward to learning more about smoking.I enjoy the site already and am eager to keep learning.
Hello,
I'm new here from Pa.I just received an MES as a gift and am looking forward to smoking.I've already learned a lot from reading through the threads and look forward to learning a whole lot more.I plan on attempting some venison jerky shortly.Should I crank the smoker up to high temp...