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Meatgistics - Walton's - Community
mrobisrM

mrobisr

@mrobisr
Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
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Born again disciple of Jesus Christ that loves experimenting with all types of food.

My First Posts on Meatgistics
  • mrobisrM

    chrisndee2 I know this is and older post, but what about and induction cooktop. The one I have has a temperature setting, so to set it at say 176 for 3 hours would solve the temp problem. Just and idea that I haven’t seen posted.

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  • mrobisrM

    Kmucker I have been dry curing, cold smoking <90 on Applewood, refrigerating 2-3 days, slicing, freezing, and cooking when ready to consume for years there is nothing wrong with your process.

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  • mrobisrM

    What wood do you like to smoke your wings with and for how long?

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Email mrobisr@protonmail.com
Location Cameron, Texas
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  • Home
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