Meat smoking 

Fuck yeah, it's meat smokin' time again! My parents are coming over for dinner and mum can't have much salt, so instead of a quarter cup of 50:50 salt:pepper, I did two teaspoons of salt and the rest pepper. Curious to see how it comes out.


Re: Meat smoking 

Great success! The reduction in salt didn't make much of a difference at all to the flavour, I think the only difference was the bark (the outer really blackened bit) not being as thick.

Re: Meat smoking 

@virtualwolf less drying out of the exterior?

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