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Recent content by doug15
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Hi John
I'm new to this and i would love to try your recipe but i see no pink salt in the recipe, every thing i have read says use pink salt. can you please advise? thanks
ps my mouth was watering reading your recipe
Hi this is Doug from maine. I just bought a bradley smoker and i am still waiting for it to get here so i can do my first smoke.Can any one tell me if my ham is done after wet curing or do i still need to reach a 165 deg. internal temp. during cold smoking?