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Go to the smaller stores stay away from the large chains small stores still mostly cut there own meat less injected crap. we shop at wal-mart alot and there meat counter sucks luckly we have a small home owned meat market and he does not carry any think injected.
I had my first pig butchered and I had a couple of hams cured I believe they are just salt cured. What I want to know is would it be ok to still smoke them? Or would it be too salty?
I used to manage a Meat Market in the panhandle of Texas and we brought some in and try to sell them and was a big failure. Nobody knew what they were. The best part of it all everyone in the market got a really good price for it.
I am going to smoke some chicken breast and some thighs. I havnt smoked chicken much I wasnt going to brine just injection. I do not cook birds or its parts a lot. The internal cooking cooking temp is 170 right. It i cook at 250 about how long will it take to smoke.
Its funny at a packing house after a carcass is split the hanging tender is hanging on to one side in front of kidney. The employee's at the plant are always cooking them in the sanitizer, Its weird they like the flavor that much that they will boil them at 185 degrees and chow down. But of...
Sorry for the remark Fire it up that was stupid. I have cry-vac sitting in my fridge think there is three in there maybe four. gonna let them sit tell monday i think going to on vacation so i will smoke them then. Then if they are good smoked I'll smoke more for fourth maybe or grill'em .