Tomorrow is 10 days for my meat rub/brine soak in the fridge. I have finished the final rub and top dressing for the meat this morning. I borrowed a good smoker to finish up the meat cure. Never used one like this before. It appears to be a no brainer unit which is good. I would not want to ruin this meat.

It is pretty slick with a digital temperature setting and it has 2 internal temperature probes. These probes also have a digital temperature display to ensure the recommeded internal meat temperature is reached.

This smoker is a Brunswick Pit Boss Model. I could work up some good meats with this thing. I always wanted to smoke some fish and other wild game. We will see how things turn out.

I made summer sausage a couple months ago in a Masterbuilt I bought from a buddy. We made 30 lbs of it. Delicious!

Have made a ton of buckboard bacon in the past. I prefer it over belly bacon. Bob it will spoil you!!

You guys are killing me. I so want to try this but just way to freakin busy.
Can any of ya post your recipe?

Thanks ADC!