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Recent content by king salmon
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Thanks for the compliments! We got about 4.5 ft of snow in 8 days. It usually snows a lot here but that was quite a bit more than norma for just over a weekl. I spent a lot of the time while the meat was smoking knocking ice of the roofs since the weather hasn't been right for them to slide.
I started with a pork loin a week ago and put it in a brine and took it out and rinsed it after 7 days
The previous evening I rubbed up a bone-in pork shoulder for the pulled pork and fired up the smoer the next morning.
I had cut the loin into three pieces so all four hunks of meat went...
For a more mild pepper I'm a big fan of Anaheims. They have an excellent taste and with the seeds and core removed I've never known them to be too spicy.