Hi there. We just got our smoker a month ago and have done ribs twice and a pork shoulder for pulled pork. Still learning from my mistakes. But everything was edible and good. My big question is why brine either dry or wet. I have high blood pressure and try to keep the salt intake below the maximun recommended daily intake. Can I not just freeze the smoked meat or fish.
Welcome! We eat our mistakes around here... :D
You sure can freeze the leftover meats/fish. Do you have a foodsaver? It would pay for itself quickly..
Welcome Northern6400
Where in Southern Ontario are you?
Jim O
I am from Burlington Ontario
Greetings from Wasaga Beach !
Jim o
(http://serve.mysmiley.net/sign/sign0016.gif) to the forum!
Congratulations on your purchase and welcome to the forum...Enjoy!
http://www.susanminor.org
Remember we like pic's!!
Hello and welcome to the forum...
You can make your own saltless dry rubs. Welcome to the forum.
Welcome to the forum!
Carolyn
Welcome to the forum