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Re: First Attempt of Smoked Cheese in progress
When I'm smoking cheese I smoke for 2 hours. Some like more smoke, some less, but you need to try it and see what your personal tastes are. To me the most important thing is to vacuum seal and let th…1 · -
Re: Best Hamburger Seasonings?
I like to keep my burgers simple - salt, pepper, garlic powder, and one or two shakes of worcestershire sauce.2 · -
Re: 9 Hour 2.65 lb Brisket ...?
Yep, you must have had a flat. The "packer" brisket is typically found in a cryovac bag and depending on where you live you might have to get it special order from a butcher. Hopefully you…1 · -
Re: 9 Hour 2.65 lb Brisket ...?
Sounds to me like you didn't cook it enough. Tough and chewy is one of the signs of undercooked brisket (and ribs for that matter). The general rule of thumb is cook to ~195 but the ultimate test of…1 · -
Re: First Briket IN-PROCESS
Congratulations...but if you don't have pics it didn't happen. ;)2 ·
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