Posted by camju on June 23, 2010 at 20:09:57 from (216.81.26.248):
In Reply to: O/T Smoking meat posted by 37 Chief on June 23, 2010 at 17:38:52:
it only takes 30-45 min. to get enough smoke on any meat if the smoke goes on cold.I do alot of farmers sausage and some people like it don real hot and complain theres no smoke,but they won;t let me do it cold.if you take out the wood chips after the first hour it may taste better.I like to soak the chicken in brine(3 lbs tender quick,2 cups brown sugar,3 tablespoons liquid smoke in 5 gallons of water) letr sit in fridge submerged for 3 days.then bake or put in smoker
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Today's Featured Article - Women and Tractors - by Teri Burkholder. The View from the Garage - Never a doubt, everything on our farm is a learning experience. I've been working very hard to get our two rundown Farmall A's sanded, primed , bondo�d, fiberglassed and painted before our big local tractor show called the Tulip Festival. My husband Ben came in the garage one rainy day to see if he could "help". Well if you knew Ben you wouldn't want him anywhere near your spray gun, fiberglass or bondo! So I pulled out the 2 old yucky looking magne
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