blues man
Newbie
- Oct 20, 2014
- 2
- 10
Using the syrup won't hurt either way ,but it will help the meat take on more smoke flavor . getting a sticky surface for the smoke to grab is often used in larger cuts of meat and I recommend it . I don't feel there is anyway to go wrong except for not curing meat fully. That is always determined by thickness as you know and plus a couple days is never too much. For me outside temp is always my factor because I use the old fashioned way .no refrigeration ,