Re: What's in your smoker?
Quote:
Originally Posted by T.G
(I would soak/wash overnight - otherwise it ends up tasting like a nitrate salt lick)
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I agree here.
I've heard of people doing it straight from the pre-pack and it turned out good.
This is what I've been planning to do, but haven't gotten arount to it.
Although, Ruhlman's book on Charcuterie has a good recipe too, but I can't do the 'brine' side of it yet.
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