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I wanted to say thanks for all of the helpful info
on smoking with rubs and everything. I did up a batch on Saturday and
everything came out great. I used the rub recipes given and injected a
marinade of apple cider, pineapple juice, apple cider vinegar, corn syrup, salt
and spices (overnight). I smoked using Kingsford and Montana Birch wood
logs.
I did a 10lb pork shoulder, 5lbs of sausage, a
large whole chicken, a big rack of pork ribs, & 2 lbs of bacon.
Most is vacuum-packed and frozen now, ready for
this summer's fishing trips. Just warm up over the camp-fire and enjoy.
Yummmmmie!
DonO
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