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  • i would suggest not only looking at the recipe on but also taking the time to watch the tutorials.  I think the technique he provides is as important as the recipe.
  • the best i've found is  Dough came out great the first time and I put two in the freezer which surprisingly turned out great as well.
  • It's hard to say without knowing what your brine recipe consists of.  Last time, I followed the recipe from Charcuterie and it was fantastic, not salty at all.  I cured for 36 hrs, rinsed it thoroughly, air dried in the fridge for 24hs, and smoked f…
  • Google Sketchup is a free program that will help you conceptualize how to build this.  For the table above you'll definitely need someone with some decent woodworking skills and tools.
  • Thank you very much for the feedback.  It is finished with General Finishes Exterior 450 (water based).  The drawers sides are made with Poplar and the drawer bottoms maple veneered plywood.  Because these are not exterior grade woods they have abou…
  • i would suggest removing the insides but not the top.  Most dealers will tell you that once you remove the top, you'll never have the same smoker again.  a friend and i were able to put ours in using the moving straps method.  we actually used truck…
  • that's what i figured.  thanks for the feedback. 
  • so what's the consensus - cold or hot smoke the bacon?  i can't believe there is such a divided camp on this. i don't understand why you would cook the bacon twice.
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