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I can have plenty of maple wood, sugar maple in particular from the farmer who allows me to hunt on his property. Any maple is good? Or is there any I should refrain from using?
Can ANY ceder be used, where I bow hunt, the farmer has been harvesting cedar, I believ it is white cedar? He offered me any amount of wood I want for smoking my meat. So question is, any cedar is safe?
It went directly into the fridge after smokin, Coho it was. Ate some did not get sick at all except for that mild sour taste. Is it possible I had too much smoke (wood) . How do you calculate how much wood/smoke you need??? I do not think my salt concentration was too low. I use the same...
Cookshack, experience beginner, canning salt, sour.
Yes I did cover it up while brining, in a stainlesss steel pot. It was not foiled while smoking. I cannot control amount of smoke, it's an electric smoker, set a few blocks of damp wood and let it smoke at 225 for 2½ hours.
Ok brined over night , salt, sugar,pepper that's it.
Smoked at 225 for 2½ hours until flaky, pulled out and let sit for untilnext day in the fridge. Deep smoke taste But it has a slightly sour taste.
I am sure they were handled properly, temperature wise. I used maple to smoke.
Any reason why...