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  1. smoky

    pork loin

    Found a sale on whole pork loins so I bought one. Half went into the smoker and half got vacume sealed and frozen. I have never smoked a loin before. Should I wait until it is almost done and wrap it in foil with apple juice? Will it be fine to just smoke it until it is 190 degrees? I like all...
    • smoky
    • Thread
    • Replies: 6
    • Forum: Pork
  2. smoky

    sausage problems

    I just finished my first try at making bologna. I bought a kit from High Mountian to make 30 lbs. When it was finished the casings that were tight when I started out are now loose and wrinkled. I haven't had a chance to taste it yet and I doubt this will have an effect on the meat quality it...
  3. smoky

    new member

    I just built an electric smoker and I look forward to hints and tips from other members.
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