Welcome from southern Ontario

northern6400 · July 24, 2011, 08:12:01 AM

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.

squirtthecat · July 24, 2011, 08:13:29 AM

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..

Jim O · July 24, 2011, 08:43:55 AM

Welcome Northern6400

Where in Southern Ontario are you?

Jim O

northern6400 · July 24, 2011, 10:03:49 AM

I am from Burlington Ontario

Jim O · July 24, 2011, 01:16:43 PM

Greetings from Wasaga Beach !

Jim o

muebe · July 24, 2011, 02:12:30 PM

to the forum!

SouthernSmoked · July 24, 2011, 03:42:04 PM

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

ghost9mm · July 24, 2011, 04:24:12 PM

Hello and welcome to the forum...

pensrock · July 25, 2011, 01:46:52 AM

You can make your own saltless dry rubs. Welcome to the forum.

Caribou · July 25, 2011, 04:09:30 AM

Welcome to the forum!
Carolyn

mikecorn.1 · July 25, 2011, 06:14:08 AM

Welcome to the forum

Welcome from southern Ontario

squirtthecat