Who likes to smoke their meat?

qclabrat

Well-Known Member
I do my brines light so able to keep in for 2 days. Quick rinse and the pieces are nice and firm. Will dry in the basement for a day before ready for Apple and Peach wood smoke.
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qclabrat

Well-Known Member
4 hours of apple, didn't feel like splitting some cherry or peach wood I had. I need a better smoker which can start slow at 120F for the first hour. Still had some white stuff ooze out, albumin. Used pans of water to lower the temp but 120 is always a challenge. Keeping two pieces and freezing the rest for family in the mother land.
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